During the hot summers here in Western Australia, I often like to make a meal that involves a few salads even if I have to cook something first, which I try to do earlier in the day.
I have made two different salads for this meal and I "mix and match" them with other meals and/or leftovers -great if you are cooking for one or two only, and you don't want exactly the same thing two days in a row.
Here I have made a warm prawn, bacon, walnut and mushroom salad, together with a crispy noodle assorted cabbage salad. Both would have been meals on their own, but making two gave me a bit of variety!
Ingredients For the noodle cabbage salad 1½ cups white cabbage, finely shredded
1½ cups red cabbage, finely shredded
½ - 1 pkt crunchy noodles
4 spring onions, chopped finely
¼ cup parsley, finely chopped
1 tbsp sesame seeds, toasted
For the dressing ½ tspb sesame oil
½ tbsp oil
1 tbsp white vinegar
1 tbsp soy sauce
¼ cup sweet chili sauce
For the prawn, bacon and mushroom salad 90 g shortcut bacon
40 g walnuts, broken
1½ tbsp oil
65 g shallots or spring onions, sliced finely
1 garlic clove, crushed
120 g mushrooms, thickly sliced
2 tbsp brandy
About 425 g raw prawns (about 225 g peeled), peeled and deveined.
125 g mixed salad leaves
For the dressing ¾ tsp Dijon mustard
5 tbsp olive or walnut oil
1 tbsp white wine vinegar
Method Crispy noodle cabbage salad
This one should be made first as there is no cooking involved, however do NOT put the crispy noodles in until you are ready to eat the meal or they will go soggy.
Put the cabbages in a large bowl.
Cabbages should be grated finely like this
Add the spring onions, parsley and sesame seeds.
Place all the dressing ingredients in a screw top jar and shake well.
When you are ready to eat, add the dressing and the crispy noodles.
Prawn, bacon, and mushroom salad
Make the dressing by mixing all the dressing ingredients together and then leave till required.
Heat a frying pan, chop the bacon and dry fry it, stirring, for about 5 minutes or till it is to your liking -I like it crisp so I cook it a bit longer than 5 minutes.
Add the walnuts and cook for another 3 minutes until they become crisp.
Wipe the pan with paper towel.
Heat the oil in this pan, add the shallots or spring onions and cook, stirring for about 5 minutes (spring onions only about 2 minutes)
Add the garlic and mushrooms and cook for 3 minutes.
Add the brandy which will reduce almost instantly.
Then add the peeled prawns and stir-fry on a high heat for 2 minutes until just turning pink - do not overcook as they become tough.
Toss the salad leaves in a large bowl with half the dressing and arrange on your serving plates (or you can leave it to serve in the dish).
Add the rest of the dressing mix to the prawn mixture.
Put this on top of the lettuce mix and serve.
If you are going to use it for more than one meal, do not put the dressing on all the salad leaves or they will be soggy the next day.