Pepper Cucumber Bok Choy Mango Slaw with Grilled Prawns

Difficulty: Simple
Time: 1 hour 10 minutes
Serves: 4

Shanghai Mango Slaw

  • 2 heads of Shanghai Baby Bok Choy
  • 1 green mango
  • ½ hot pepper
  • 1 Fresco® Mini Cucumber
  • 50g carrot
  • 2 tbsp grape seed oil
  • 4 sprigs fresh cilantro
  • 4 leaves fresh purple shiso*
  • 1 ginger, freshly grated
  • juice and zest from one lime
  • 1 tbsp fish sauce (optional)**
  • ½ tsp sesame seeds
  • salt, pepper, sugar to taste

* Shiso can be found in most Asian supermarkets, or can be Substitutes for Thai basil

**Fish sauce can be found in the Asian section of most grocery stores

Grilled Prawns

  • 500g (16 to 20) peels and deveined prawns
  • 1 garlic clove, thinly sliced
  • 4 fresh cilantro stalks, chopped
  • 10g fresh ginger, thinly sliced
  • 2 tbs grape-seed oil (or other scent-free oil)

*Place the above into a covered container and let marinate for 4 hours

With slivered Fresco® Mini Cucumbers, lime, ginger and cilantro, this easy and exotic appetizer – or main – is a thrill from the grill.


  1. Trim, rinse and finely shred Shanghai Baby Bok Choy lengthwise.
  2. Finely shred carrot.
  3. Cut hot pepper in half. Remove seeds. Cut flesh into a fine julienne.
  4. Using a mandolin, cut the Fresco® Mini Cucumber into long spaghetti-like strands.
  5. Peel mango. Slice thinly. Cut slices into a fine julienne.
  6. Place shredded vegetables and mango into a large bowl.
  7. Add oil, lime juice and herbs. Season to taste with salt, sugar and pepper.
  8. Allow to marinate for 1 hour prior to using.


  1. Place Shanghai mango slaw onto center of plate.
  2. Cook shrimp on a hot grill, dress alongside the slaw.
  3. Finish with toasted sesame seeds, picked cilantro and shiso leaves.