Thai Salmon Coleslaw

1:33 am on 24 November 2009

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

www.truewines.co.nz

Stonecroft 2009 Gewürztraminer 
or
Stonebridge 2005 Gewürztraminer 

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