Plat
Crunchy Cabbage & Salmon Salad
25 minPour 2Nutri-Score A€€
A
25 min
25 minCrunchy Cabbage & Salmon Salad
ce qu’il vous faut
Ingrédients
white cabbage (finely shredded)Fruits et légumes300 g- red cabbage (finely shredded)Fruits et légumes150 g
carrot (julienned)Fruits et légumes1 morceau
cucumber (sliced)Fruits et légumes1 morceau
avocado (sliced)Fruits et légumes1 morceau
spring onion (thinly sliced)Fruits et légumes2 morceaux
salmon fillet (skin removed, cubed)Poissons300 g
soy sauceÉpicerie30 ml
sesame oilÉpicerie15 ml
lime (juiced)Fruits et légumes1 morceau
honeyÉpicerie10 ml
sesame seeds (toasted)Fruits à coque et graines10 g
olive oilÉpicerie15 ml
saltÉpices3 g
black pepper (ground)Épices1 g
par portion
Nutrition
460kcal
- Glucides
- 23 g
- Protéines
- 34 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Finely shred the white and red cabbage and add to a large bowl.
- Julienne the carrot and slice the cucumber, then add to the bowl.
- Thinly slice the spring onion and add it in.
- Étape 2
Make the dressing
- Whisk the soy sauce, sesame oil, lime juice, honey and olive oil together.
- Season with salt and pepper.
- Étape 3
Cook the salmon
- Cut the salmon into cubes.
- Sear the salmon in a hot pan until just cooked through and lightly golden.
- Étape 4
Assemble the salad
- Toss the vegetables with the dressing.
- Top with the warm salmon, sliced avocado and toasted sesame seeds.
- Serve as is or with rice.