South-East Asian Style Smoked Salmon Salad
with Crunchy Veg and a Sesame-Ginger Dressing | 5 min prep | Serves 2
Make lunchtime extra special with this delicious salad. Layer crunchy veg with smoked salmon before finishing with a drizzle of sesame-ginger dressing for a meal which is so easy, yet so tasty!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Lime
15 grams
Ginger Puree
40 milliliter(s)
Sesame Oil
(Contains Sesame)
240 grams
Coleslaw Mix
40 grams
Wild Rocket
150 grams
Sugar Snap Peas
80 grams
Smoked Salmon
(Contains Fish)
Nutritional information
Utensils
Instructions
a) Halve the lime. Slice the sugar snap peas in half widthways.
b) In a medium bowl, mix together the ginger puree and sesame oil.
c) Squeeze in the lime juice and stir to combine.
a) Add the coleslaw mix and rocket to the bowl of dressing.
b) Add the sugar snap peas.
c) Toss the vegetables in the dressing to coat well.
a) Tear the salmon slices into bite-size pieces.
b) Share the salad between 2 serving bowls, then top with the salmon.
Enjoy!
