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Thai salmon salad
Thai salmon salad
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Delicious Thai salmon salad with fresh sweet chili dressing - best enjoyed immediately after dressing.
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, ends trimmed, thinly sliced diagonally
  • 125.00 ml loosely packed fresh coriander leaves
  • 62.50 ml loosely packed fresh Thai basil leaves
  • 62.50 ml loosely packed fresh mint leaves
  • 33.00 gm sweet chilli sauce
  • 31.50 gm fresh lime juice
  • 18.30 gm fish sauce
  • 8.00 gm brown sugar
Instructions:
  • Prepare the delightful sweet chili dressing by mixing sweet chili sauce, lime juice, fish sauce, and sugar in a small jug. Set it aside for later.
  • Combine half the salmon in a large bowl with cabbage, carrot, cucumber, capsicum, tomato, spring onion, coriander, basil, and mint. Toss everything together, then drizzle with sweet chili dressing and toss again to coat evenly.
  • Distribute the salad equally onto serving plates and garnish with the rest of the salmon before serving.

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