Thai Salmon Coleslaw
This is a lovely way to start a meal that involves no actual cooking, just a bit of judicious chopping and blending. Sometimes I cheat and use a bag of broccoslaw, which I think is the most brilliant pre-chopped vegetable product ever, otherwise carrot, broccoli and red cabbage makes a great combination.
(Serves 4 as a starter)
Ingredients
- 4 cups mixed vegetables, finely sliced
- 1 red capsicum, deseeded and sliced
- 2cm piece fresh ginger, peeled and finely sliced
- 1 small cucumber, peeled and sliced with a peeler into ribbons
- 12 slices smoked salmon pastrami or cold-smoked salmon slices
Dressing
- 1/2 red onion
- 1/2 red capsicum, deseeded
- 1 red chilli
- 1 tablespoon fish sauce
- 2 tablespoons castor sugar
- 2 teaspoons cider vinegar
- juice of 1 lime
- 1 tablespoon avocado oil
Method
Combine all the salad ingredients except for the salmon in a large bowl.
Place the onion, capsicum and chilli in a blender or food processor and whiz
until well combined. Add the remaining dressing ingredients and mix well. Taste and adjust until you have a spicy, sweet and slightly hot dressing.
Add about half the dressing to the salad ingredients and mix well.
To Serve
Divide the salad between 4 plates. Top each pile of salad with 2 or 3 slices of smoked salmon. Drizzle with remaining dressing.
Keith Stewart’s wine recommendation
Stonecroft 2009 Gewürztraminer
or
Stonebridge 2005 Gewürztraminer
