This sweet and spicy Asian-inspired salad is just what you need to add to your weekly summer meal staples.
This recipe is courtesy of Bonne Maman.
Put all the ingredients in a jar. Seal the jar and shake well to combine.
In a medium skillet set over medium-high heat, add the oil and garlic, and fry until golden and crispy. Remove the garlic from the oil with a slotted spoon and set aside.
In the same hot oil, stir-fry the prawns with the roasted cashew nuts for 2-3 minutes, until the prawns are just pink. Add the prawns to the garlic, spoon over 2 tablespoons of the dressing, and set aside to cool.
Peel, stone, and dice the avocado, and toss it together with the cabbage, mango, mint, cilantro, scallions, and prawn mixture. Serve immediately with the remaining dressing handed around in a separate bowl.