Prawn & Sesame Slaw


12 Cooked King Prawns – peeled, deveined and halved lengthways

Mixed baby salad leaves

150g Purple cabbage – shredded

1 carrot – peeled and julienned

1 spring onion – finely chopped

1 cup of mixed fresh herbs (coriander, mint and thai basil)

½ red chilli – deseeded and finely sliced

1 tbsp sesame seeds

1 tbsp pepitas

½ lime

½ cup The Art of Whole Food Confit Garlic & Sesame Aioli



  1. Peel, devein and halve the cooked king prawns lengthways and set aside.
  2. In a large salad bowl mix the cabbage, carrot, spring onion, chilli & fresh herbs together.
  3. In a pan over low heat, toast the sesame seeds and pepitas.
  4. To the salad bowl add the prawns, toasted seeds, Confit Garlic & Sesame Aioli and a generous squeeze of lime. Toss all ingredients together and serve.