Avocado, Prawn and Cabbage Salad with Apricot Dressing

  • 6 large garlic cloves, thinly sliced
  • 2 tbsp vegetable oil
  • 350 g raw shelled prawns
  • 25 g roasted cashew nuts, finely chopped
  • 1 ripe avocado
  • 125 g white cabbage, finely shredded
  • 1 small green mango, peeled, stoned and shredded
  • A small handful of fresh mint and coriander leaves, roughly chopped
  • 6 spring onions, shredded


For the dressing

  • 1/2 red chilli, deseeded and finely chopped
  • 1 tbsp rice wine vinegar
  • 2 generous tbsp Bonne Maman Apricot Conserve
  • Juice of 2 limes
  • 1 tbsp fish sauce
  • 2 tbsp vegetable oil
  1. Put all the dressing ingredients in a jar and shake together.
  2. Fry the garlic in the oil in a heavy-based saucepan over a medium heat until golden and crispy.
  3. Remove from the oil with a slotted spoon and set aside.
  4. In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2–3 minutes until the prawns are just pink.
  5. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.
  6. When ready to serve, peel, stone and dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.