Asian slaw with prawns

174 CALS PER SERVING

Whisk 1 tsp extra virgin olive oil, 1 tsp sesame oil, 2 tsp light soy sauce and 2 tsp rice vinegar together in a small bowl. Mix ¼ red cabbage, shredded and ¼ white cabbage, shredded, 1 large carrot, grated, 2 spring onions, sliced, 1 red chilli, sliced, 1 tbsp toasted sesame seeds, 100g cooked prawns and a small bunch coriander, roughly chopped in a large bowl, pour over the dressing and mix well. Serve with lime wedges.