Recipe: Spicy Prawn & Avocado Bowls with Red Cabbage Mango Slaw

I’m finally there! While it is still horrible and rainy outside (and not to mention bloody cold) after a few weeks of wanting to eat nothing but stew and dumplings I’ve finally started to fancy the sort of fresh, bright, vibrant and crunchy dishes that are usually associated with January eating. So, today I want to share a crisp and punchy bowlful that is perfect for a healthy lunch or dinner: slightly sweet, slightly spicy sambal and lime prawns, a sharp red cabbage and mango slaw, creamy smashed avocado and nutty brown rice.

This recipe started life on one of my healthy eating kicks. If you’re looking for a great food blog if you’re looking to eat a little bit lighter I love making meals from Skinny Taste as they’re easy to follow using regular – rather than specific diet – ingredients. In November I made this Tumeric-Garlic Shrimp with Cabbage-Mango Slaw for dinner and while the whole thing was delicious, it was the bright tangy slaw that really stood out for me. It’s pretty simple to make, an the slithers of ripe mango just add that little bit of colour and freshness taking everything to the next level. I’ve changed it a very tiny bit here just to suit smaller quantities, but aside from in this dish I’m going to be adding it to my rotation as a counterfoil to my Purple Cabbage Slaw with Cucumber and Dill.

Spicy Prawn & Avocado Bowls with Red Cabbage Mango Slaw
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Spicy Prawn & Avocado Bowls with Red Cabbage Mango Slaw

  • Author: Rachel Phipps
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: Serves 2
  • Cuisine: Californian


A bright, vibrant brown rice bowl with red cabbage and mango slaw, sambal lime prawns and creamy smashed avocado.



For the Spicy Prawn Bowls

  • 100g (3.5 oz) brown basmati rice
  • 2 tbsp sambal oelek
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • juice of 1 lime
  • splash light oil
  • 200g (7 oz) raw king prawns
  • 1 large avocado
  • sea salt

For the Red Cabbage & Mango Slaw

  • 1 tbsp extra virgin olive oil
  • juice of 1 lime
  • large pinch sea salt
  • 250g (9 oz) red cabbage, shredded
  • 60g (2 oz) ripe mango
  • small handful fresh coriander


  1. Cook the rice in a pan of water for 20 minutes.
  2. Meanwhile, prepare the slaw. In a large bowl, whisk together the juice of 1 lime, setting a small wedge aside for the smashed avocado, and the salt. Slice the mango into fine matchsticks and toss together in the dressing along with the cabbage and the coriander, roughly chopped.
  3. Gently smash the avocado with the remaining lime juice and another pinch of sea salt. Set aside.
  4. To make the sauce for the prawns, whisk together the sambal oelek, soy sauce, maple syrup and the juice of the remaining lime. Pat any excess moisture off the prawns with a piece of kitchen towel.
  5. Heat a splash of oil in a medium frying pan over a high heat. Add the prawns and cook until just pink on each side. Remove them from the pan and set aside just before they’re completely cooked through. Add the sauce to the pan and allow to bubble down for a minute or so to create a sticky sauce. Return the prawns to the pan and stir into the sauce, cooking until they are heated through.
  6. Divide the rice, slaw and smashed avocado between two bowls and top with the sambal lime prawns. Serve with additional prawn wedges if desired.


If you can’t find sambal oelek – some supermarkets sell it and you can find it online or in an Asian grocery store – sriracha would make an acceptable substitute.