Tag Archives: Salmon Slaw

Salmon Slaw, The Oriental Way

Salmon Slaw, The Oriental Way

  • Servings: 1
  • Difficulty: easy
  • Print

Salmon Slaw






 a moment on the lips is a lifetime on the hips

The weekend gone by was one with multiple moments on the lips and so to ensure that the indulgences are not for a lifetime, I am on a “lightweight” food routine to redress the balance!

Was planning on a simple salad dinner when I got the idea of making an Oriental style slaw with some canned salmon, carrot, cucumber, apple, green pepper and egg. Didn’t have cabbage but I think this slaw works better without it.

The dressing is my made-up recipe and it has me hooked so will be experimenting with it in other dishes in the future.

Straightforward ingredients go towards a simple salad which is elegant, subdued and easy on the tummy.


1 Small can salmon

1 Carrot

1 Cucumber

1 Green pepper

1 Small red apple

1-2 Eggs (depends on size)

1 Teaspoon wasabi paste

1-2 Teaspoons soy sauce

1-2 Teaspoons rice wine vinegar*

1 Tespoon sesame oil

A pinch of salt


  1. Drain the salmon, flake it with a fork or your hand and put it in a salad bowl.
  2. Hard boil the eggs. Once cool, coarsely grate them.
  3. Scrape, wash and coarsely grate the carrot.
  4. Wash, de-core, de-seed and coarsely grate the green pepper.
  5. Wash and coarsely grate the cucumber.
  6. Wash, de-core, de-seed and coarsely grate the apple.
  7. Add the grated egg and vegetables to the salad bowl.
  8. To make the dressing, whisk together the wasabi paste, soy sauce, vinegar and oil with a pinch of salt.
  9. Add to the salad, toss well and serve either at room temperature or refrigerate for a couple of hours if you prefer it slightly chilled.


  1. If you don’t have rice wine vinegar, use any other natural vinegar like white wine or cider.