Salmon Slaw, The Oriental Way
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 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
- Drain the salmon, flake it with a fork or your hand and put it in a salad bowl.
- Hard boil the eggs. Once cool, coarsely grate them.
- Scrape, wash and coarsely grate the carrot.
- Wash, de-core, de-seed and coarsely grate the green pepper.
- Wash and coarsely grate the cucumber.
- Wash, de-core, de-seed and coarsely grate the apple.
- Add the grated egg and vegetables to the salad bowl.
- To make the dressing, whisk together the wasabi paste, soy sauce, vinegar and oil with a pinch of salt.
- 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.
- If you don’t have rice wine vinegar, use any other natural vinegar like white wine or cider.