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Low FODMAP Cajun Prawns with Mexican Salad and Chipotle Dressing

Serves 4

Our Cajun Prawn, Mexican salad is no ordinary salad. No, here at The Friendly Food Co. we take salads to the next level. This vibrant salad not only brings you all colours of the rainbow (hello antioxidants), it’s also bursting with flavour! The combination of fresh herbs and lime with the creamy dressing gives it depth and a complexity of flavours. Paired with tangy Cajun prawns, it’s a match made in heaven.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 15 minutes
Cook time: 5 minutes


Mexican Salad

  • 1/2 lettuce head, chopped
  • 1/4 purple cabbage, thinly sliced
  • 12x cherry tomatoes, halved
  • 2x corn cobs, cooked and corn sliced off
  • 1/3 cucumber, diced
  • 1x red capsicum, diced
  • 1x fresh lime, juiced
  • Large hand full of fresh coriander, roughly chopped
  • Large hand full of fresh mint, roughly chopped

Chipotle Sauce

Cajun Prawns


Mexican Salad
  1. Prepare and chop the vegetables according to the ingredients list.
  2. Add all salad ingredients to a large salad bowl and toss to combine.
Cajun Sauce
  1. Combine all sauce ingredients in a bowl and mix to combine.
Cajun Prawns
  1. Place a large fry pan on medium heat and add a drizzle of oil to the pan. Add the Cajun seasoning and fry for 1 minute or until fragrant.
  2. Add the prawns to the pan. Turn the heat up to high and cook, stirring, for 3-4 minutes. The prawns are down when they start to colour and the tail curls in. Remove from heat.


To serve: Divide the salad between four plates, add the Cajun prawns on top and drizzle over the Cajun dressing.

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