Alright, let me be honest — I wasn’t sold on this at first. Prawns and cabbage? Felt like something my nan would serve at a cold buffet in 1987. But leave it to Jamie to zhuzh it up with lemon and chilli and somehow make it feel like summer in your mouth. I gave it a go one warm Tuesday, and now it’s in rotation whenever I want something fast, fresh, and smugly healthy without feeling like I’ve eaten lawn clippings.
The magic? The lemony marinade that lightly “cooks” the prawns. It’s not full-on ceviche, but close. You get that tangy hit, the sweetness from the cabbage, and a gentle heat from the chilli. It’s one of those recipes that tastes like you made a big effort — even though you were standing in your kitchen in mismatched socks, wondering if chervil is a made-up herb. (It’s not. But I swap it half the time anyway.)
Why You’ll Love It
- It’s ready in 20 minutes, tops. No actual cooking. No oven sweat.
- Fresh, zingy, and doesn’t sit heavy — perfect for warm days or “ugh, I’ve overdone it” dinners.
- Feels fancy without any faff.
- Great way to use up that lonely wedge of cabbage in the fridge.
- Surprisingly good leftover, even if slightly wilted — I stuff it into wraps with hummus.
- Makes you feel like you’ve been on holiday somewhere where lemon trees grow.
Ingredients
- 3 handfuls of small raw prawns, peeled (go sustainable if you can)
- Juice of 3 lemons
- Zest of ½ a lemon
- ½ a white cabbage, finely shredded
- 1 red chilli, seeds out, sliced thin
- A glug of good extra virgin olive oil
- A small bunch of fresh chervil (or parsley or dill if you’re winging it)
- Salt and pepper
How to Make It
Marinate the prawns in lemon:
Grab a shallow dish and toss in your prawns. Squeeze over the juice of two lemons — really saturate them. Stir gently so they’re all coated. Then leave them alone for about 15–20 minutes until they turn opaque and blush pink. That’s the acid doing its thing.
Shred your cabbage like a pro:
While the prawns marinate, finely shred the cabbage. You want thin, almost feathery pieces — not chunky wedges. Trust me, no one wants a mouthful of hard cabbage core.
Add a little fire:
Slice your chilli — super thin. If you’re worried about heat, taste a tiny bit first. Some chillies are drama queens, some are mellow. No need to overpower the whole bowl.
Zest and prep the rest:
Grate the zest from half a lemon. The smell alone will make you feel alive. Have your chervil (or stand-in herb) ready and roughly chop it.
Drain the prawns, don’t skip:
Once your prawns are nice and pink, pour off the lemon juice. If you leave it in, your salad will be drowning. Not ideal.
Toss it all together:
In a big bowl, combine the cabbage, chilli, lemon zest, and drained prawns. Add the juice from your third lemon, a drizzle of olive oil, and the herbs. Season generously with salt and pepper.
Mix gently and taste:
Give everything a soft toss — not a stir-fry slam. Taste and tweak. Needs more lemon? Add a bit. Too sharp? A splash more oil helps. No rules, just vibes.
Common Mistakes and How to Dodge Them
Left the prawns marinating too long?
They’ll go tough and weirdly chewy. 20 minutes, then drain. Set a timer if you’re forgetful like me.
Used cooked prawns instead of raw?
No drama, just skip the marinating bit — they’re already cooked. Add them right before serving.
Too much chilli?
It happens. Next time, add half, taste, then build up. Or balance with a tiny pinch of sugar.
Forgot the herb?
Been there. Honestly, it’s still good without. But something fresh and green adds a nice lift.
Storage and Reheating
- Fridge: Keeps well for a day. It softens into more of a slaw, but still tasty.
- Freezer: Don’t bother. Prawns and cabbage aren’t freezer friends.
- Reheating: Nope — this one’s meant to be cold. Though I’ve thrown leftovers into a hot pan with rice and it wasn’t half bad.
Frequently Asked Questions
Can I make it ahead?
Yes, but don’t marinate the prawns too early. Do it just before serving so they stay tender.
What if I hate cabbage?
Try shredded iceberg or baby gem. Something crunchy but mild.
Can I bulk it up?
Yep. Add rice noodles, quinoa, or avocado if you want to make it a proper meal.
Do I need chervil?
Not unless you live near a fancy market. Use parsley or skip it. You’ll survive.
Nutrition Facts (Per Serving):
- Calories: 180
- Fat: 9g
- Carbs: 10g
- Protein: 16g
- Sodium: 320mg
- Sugar: 4g
Jamie Oliver Prawn & Cabbage Salad
Description
A zesty, crunchy, no-cook salad of lemon-marinated prawns, shredded cabbage, fresh herbs, and chilli — bold, light, and ready in 20 minutes.
Ingredients
Instructions
- Marinate prawns in juice of 2 lemons for 15–20 mins.
- Shred cabbage and slice chilli.
- Drain prawns once pink.
- Combine cabbage, chilli, lemon zest, prawns, last lemon juice, olive oil, and herbs.
- Toss gently, season to taste.
- Serve chilled.
Notes
- Don’t over-marinate the prawns — 20 mins max.
- If you’re out of chervil, sub in parsley or just skip it.
- Want it milder? Ditch the chilli seeds.
- Good with toasted sourdough or stuffed in a pita.