Pineapple and cabbage salad with prawns

Name: Pineapple and cabbage salad with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g White cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium onion; 3-4 Tbsp Oil; 8 TABLESPOONS Fruit vinegar; 2-3 TEASPOONS medium hot mustard; 1 TABLESPOON liquid honey; 8 (approx. 250 g; fresh or frozen; without head and skin) raw prawns; 2 medium-sized carrots; 1 (approx. 1 kg) Pineapple; 2-3 stem(s) Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g White cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium onion
3-4 Tbsp Oil
8 TABLESPOONS Fruit vinegar
2-3 TEASPOONS medium hot mustard
1 TABLESPOON liquid honey
8 (approx. 250 g; fresh or frozen; without head and skin) raw prawns
2 medium-sized carrots
1 (approx. 1 kg) Pineapple
2-3 stem(s) Parsley

Directions

1
Clean and wash the cabbage and slice or cut it into fine strips from the stalk. Knead vigorously with about 1 teaspoon salt. Peel and finely chop the onion.
2
Heat 2 tablespoons of oil. Fry the onion until transparent. Deglaze with vinegar, bring to the boil. Remove from heat, stir in mustard and honey. Season with salt and pepper. Pour marinade hot over the cabbage, mix everything and add at least a little bit of the marinade.
3
Leave to steep for an hour.
4
Defrost the prawns if necessary. Peel and wash the carrots and cut them into thin sticks or grate them roughly. Peel and quarter pineapple and cut out the stalk. Cut the fruit flesh into bite-sized pieces.
5
Wash parsley, shake dry and chop coarsely. Mix everything into the cabbage.
6
Wash the prawns, dab dry. Fry in 1-2 tablespoons of hot oil on each side for about 2 minutes. Season with salt and pepper. Season salad again and arrange with the prawns.