With a zesty dressing to bring it all together, this dish is a definite crowd-pleaser. Swap the salmon out for beef or chicken if you’re so inclined – all three proteins go perfectly well with the flavour-packed slaw.

Funky Asian Slaw

Recipe yield: 1x light main course
Equipment: Oven
Cooking temperature: 180°C
Preparation time: 15 minutes
Cooking/setting time: 6 minutes

Ingredients:

Asian Slaw

20g red cabbage shredded
30g white cabbage shredded
25g carrots peeled & julienne
6g spring onions sliced
5g mint & coriander shredded
10g onions finely sliced & deep fried

Lime, Chilli, Ginger Dressing (makes 250ml)

250ml NOLA Reduced Oil Salad Dressing
Juice & zest of one lime
10g fresh ginger finely chopped
1 red pepper deseeded & finely chopped
60g Norwegian salmon
Black & white sesame seeds to coat

Method:

Asian Slaw

  • Deep fry the onions until golden & crispy & set aside. Mix the rest of the salad ingredients together in a bowl.

Dressing

  • Mix the dressing ingredients together & allow to stand for 30 minutes for the flavours to infuse. Add the desired amount of dressing to the coleslaw, mix & set aside.
  • Add a little oil to the salmon, coat in the sesame seeds & pan fry until browned on the outside & pink on the inside.
  • To serve: Place the Asian slaw on the plate, top with crispy onion & place grilled salmon on the side of the salad.

Chef’s Tips

  • Replace the salmon with beef strips or grilled chicken fillet
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