Thai salmon salad

Cooking Salads Thai salmon salad

This easy Thai salmon salad is best eaten as soon as its dressed with the sweet chilli dressing.

Lables: Egg free Lactose free Peanut free Sesame free Tree nut free
  1. To make the sweet chilli dressing, combine the sweet chilli sauce, lime juice, fish sauce and sugar in a small jug. Set aside.
  2. Place half the salmon in a large bowl with the cabbage, carrot, cucumber, capsicum, tomato, spring onion, coriander, basil and mint. Toss to combine. Drizzle with sweet chilli dressing and toss to combine.
  3. Spoon the salad evenly among serving plates. Top with remaining salmon to serve.

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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, ends trimmed, 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
1 1/2 tbsp sweet chilli sauce
1 1/2 tbsp fresh lime juice
3 tsp fish sauce
2 tsp brown sugar

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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