Main
Crunchy Cabbage & Salmon Salad
25 minServes 2Nutri-Score A€€
A
25 min
25 minCrunchy Cabbage & Salmon Salad
what you need
Ingredients
white cabbage (finely shredded)Produce300 g- red cabbage (finely shredded)Produce150 g
carrot (julienned)Produce1 piece
cucumber (sliced)Produce1 piece
avocado (sliced)Produce1 piece
spring onion (thinly sliced)Produce2 pieces
salmon fillet (skin removed, cubed)Fish300 g
soy saucePantry30 ml
sesame oilPantry15 ml
lime (juiced)Produce1 piece
honeyPantry10 ml
sesame seeds (toasted)Nuts & seeds10 g
olive oilPantry15 ml
saltSpices3 g
black pepper (ground)Spices1 g
per serving
Nutrition
460kcal
- Carbs
- 23 g
- Proteins
- 34 g
- Fat
- 26 g
what you’ll use
Tools
Mixing bowl
Frying pan
Stovetop
step by step
Method
- Step 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.
- Step 2
Make the dressing
- Whisk the soy sauce, sesame oil, lime juice, honey and olive oil together.
- Season with salt and pepper.
- Step 3
Cook the salmon
- Cut the salmon into cubes.
- Sear the salmon in a hot pan until just cooked through and lightly golden.
- Step 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.