Thai Salmon Salad

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salmon-salad

INGREDIENTS


1 x 415g can pink salmon, drained, flaked
1/4 Chinese cabbage, finely shredded
1 carrot, peeled, thinly sliced diagonally
1 Lebanese cucumber, ends trimmed, halved lengthways, thinly sliced diagonally
1 red capsicum, halved, deseeded, thinly sliced
1 x 200g punnet red grape tomatoes, halved
4 spring onions, thinly sliced diagonally
1/2 cup loosely packed fresh coriander leaves
1/4 cup loosely packed fresh Thai basil leaves
1/4 cup loosely packed fresh mint leaves

SWEET CHILLI DRESSING

1 1/2 Tbsp sweet chilli sauce
1 1/2 Tbsp fresh lime juice
3 tsp fish sauce
2 tsp brown sugar (optional to taste)

METHOD


This is a convenient and tasty dinner.
  1. Make the sweet chilli dressing by combining the sweet chilli sauce, lime juice, fish sauce and sugar in a small jug. Set aside.
  2. Mix half the salmon in a large bowl with the cabbage, carrot, cucumber, capsicum, tomato, spring onion, coriander, basil and mint.
  3. Mix together and then drizzle with sweet chilli dressing and toss to combine.
  4. Divide the salad among plates and top with the rest of the salmon.


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