Asian Prawn Salad

1. Preheat oven to 200°C (400°F).
2. Prepare the shrimp: Toss the shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until the shrimp are pink and cooked through. Remove from the oven and set aside.
3. Make the Ginger Sesame Dressing: In a small jar with a sealed lid, combine the rice vinegar, soy sauce, garlic, honey, fresh ginger, toasted sesame oil, and olive oil. Shake well until combined. Store any extra dressing in the jar to use throughout the week.
4. Make the sauce for the shrimp: In a small bowl, whisk together the chili paste, 3 tablespoons of the Ginger Sesame Dressing, and lime juice. Add the cooked shrimp and toss to combine; set aside.
5. Assemble the salad: In a large bowl, combine the shredded napa and red cabbage, carrots, snap peas, cilantro, and mint. Toss with the extra Ginger Sesame Dressing.
6. Serve: Top the salad with the prepared shrimp and enjoy!

Tip for Meal Prep: If making this salad for lunches, store the dressing in a separate sealed jar and drizzle over the salad just before eating to keep it fresh. Enjoy your Asian Prawn Salad!