Prawn & Cabbage Salad with Blood Orange Dressing
BY NICK MACMAHON | 27 JANUARY 2020
Blood oranges are sweet but also quite tart, making them a great substitute for the acid component of a salad dressing. Citrus and seafood is a classic combination. It does seem kind of out of season in the middle of January, but actually, prawns, cabbage and blood oranges are all right in season.
Ingredients (A side dish for two)
4 cups finely sliced cabbage
6 cooked prawns, shells and head removed, sliced diagonally
Juice from half of a blood orange, roughly 2 tbs
2 tbs olive oil
1/2 tsp salt
To cook your prawns, if they are raw. Fill a pot with water to about 2 inches high. Bring to a simmer and put in your prawns, with shell and head on. After 2 minutes, the will have turned pink and you can remove them from the water and put them into a bowl of iced water to stop them cooking. Remove the shells and heads. With the prawn meat, you can slice them as you like or keep them whole, but I like to slice them on the diagonal to get the largest pieces possible.
To put together the salad. Add sliced cabbage and prawns to a mixing bowl. Pour in orange juice and olive oil. Sprinkle with a the 1/2 tsp of salt, mix throughly and let sit on the counter for an hour. The salt will help to extract the liquid from the cabbage, making the cabbage soft and juicy. Pile onto a plate and sprinkle with the chilli flakes to serve.