Sesame salmon slaw

Author: Niki Bezzant - Founding Editor

Photographer: HFG staff

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This dairy-free salmon slaw is just right for a light mid-week dinner in a hurry, or for your lunchbox.

Serves: 1

Time to make: 5 mins

Ingredients

More weights & measures

1½ cups ready-made slaw mix (omit dressing)
1 cup fresh rocketarugulaX leaves
1 tablespoon tahini
1 teaspoon honey
1 teaspoon salt-reduced soy sauce
80g cooked salmon, flaked (or use canned salmon)
shichimi togarashi (Japanese spice mix), to serve (optional)

Instructions

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1 In a bowl, combine slaw and rocket leaves. In a cup, combine tahini, honey, soy sauce and 1-2 tablespoons hot water to make dressing. Add to slaw and toss well to coat.

2 Serve slaw with salmon lightly mixed through, topped with shichimi if desired.

Variations

Make it gluten free: Check tahini, soy sauce and shichimi togarashi, if using, are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

calories N/S

Kilojoules 1590kJ

Protein 380g

Total fat 24g

–Saturated fat 25g

Carbohydrates 4g

–Sugars 10g

Dietary fibre 6g

Sodium 550mg

Calcium 150mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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