Cabbage, salmon and cucumber satay crunch salad recipe
Celebrate the distinctive sweet, earthy flavour of savoy cabbage in this light lunchtime salad. Cooking the salmon in a foil parcel with chilli and lime seals in all the flavours – be generous with the coconut dressing too!
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 332 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 3 salmon fillets
- 1 red chilli, sliced
- ½ lime, juiced
- 60g unsalted peanuts
- ½ Savoy cabbage (about 250g), thinly sliced
- 1 cucumber, halved, deseeded and sliced
- 30g pack fresh coriander, thick stems removed and leaves chopped
- 50g baby spinach, roughly torn
For the dressing
- 1 lime, juiced
- 1 tsp clear honey
- 2 tbsp tamari
- 60ml light coconut milk
- 1 red chilli, deseeded and finely chopped
- 1.5cm piece ginger, peeled and finely grated
Each serving contains
- Energy
- 1385kJ 332.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.8gProtein 31.5gFibre 4.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put a large square of foil on a baking tray and put the salmon fillets on top. Scatter over the chilli and pour over the lime juice. Fold the edges of the foil to make a sealed parcel. Bake for 20 mins, adding the peanuts to the tray for the last 5 mins.
- Meanwhile, mix the cabbage, cucumber, coriander and spinach in a large bowl. Whisk the dressing ingredients together.
- Roughly chop the toasted peanuts then add three-quarters of the nuts to the dressing and pour over the salad. Toss together. Divide between plates, flake the salmon on top and finish with the chilli juices from the foil parcel and the remaining peanuts.
- Easy swap: Swap the salmon for chicken breast, allowing an extra 5 mins cooking time.
- See more Vegetarian recipes
