Ingredients
- 1x 415g can Pink Salmon drained, flaked
- ¼ Chinese cabbage, finely shredded
- 1 carrot thinly sliced diagonally
- 1 red capsicum halved thinly sliced
- 1 punnet amoroso tomatoes, halved
- 4 spring onions trimmed thinly sliced
- ½ cup loosely packed coriander leaves
- ¼ cup loosely packed fresh Thai basil leaves and ¼ cup fresh mint leaves
Dressing ingredients
- 1 ½ tbs sweet chilli sauce
- 1 ½ tbs fresh lime juice
- 2 tsp fish sauce
- 2 tsp brown sugar
Author of this recipe
Thailand is one of the most beautiful places I've visited. I just can't stop going back. The scenery, the people, and the food, especially the food! Thai cuisine is so deliciously healthy. It tastes fresh and has what I call 'clean' flavours.
This Thai salmon salad is no exception. The combination of a little fish sauce and brown sugar gives a lovely sweet yet salty taste. The flavours are distinct, but blend well, while the coriander gives it a beautiful fragrance. It's very healthy which is great for the waistline and contains lots of Omega 3. It's a meal in itself, and the best part is that it is so easy to prepare.
I take a salad to work every day for lunch. But I've never taken this one – it's so good that there are never any leftovers. I like to close my eyes when I eat it and savour the smell and taste, and dream about my next trip to a gorgeous Thai beach.
Preparation
- Combine sweet chilli sauce, lime juice, fish sauce and sugar in a small jug. Set aside
- Place half the salmon in a large bowl with the cabbage, carrot, capsicum, tomato, spring onion, coriander, basil and mint. Toss to combine
- Drizzle with sweet chilli dressing and toss. Spoon the salad evenly among serving plates
- Top with remaining salmon to serve