Crunchy Asian Slaw with Huon Salmon

Bahan-bahan

• For the salad:
• 300g Huon Premium Wood Roasted Salmon
• 1 bunch kale, stems removed and finely sliced
• 1/4 white cabbage, finely sliced
• 1 bunch asaparagus
• 1 bunch mint, roughly chopped
• 1 small ruby grapefruit, cut into segments
• 1/3 cup roasted peanuts, roughly chopped
• For dressing:
• 1/4 cup lime juice
• 2 sudu besar toasted sesame oil
• 1 tbsp kecap manis
• 1/4 cup olive oil
• 2 sudu besar brown sugar
• Red chilli, finely chopped
• Extra lime or lemon juice to adjust seasoning

Kaedah

1. 1
   To make the dressing, combine all ingredients in a small bowl and check the seasoning. Add salt to taste, then if it needs be a little sharper, add extra lime juice.
2. 2
   On a large serving platter, arrange the salad in layers, starting with the white cabbage, then drizzle about ¼ of the dressing over the top. Add the kale, followed by another ¼ of the dressing over the salad. Add the asparagus, mint and grapefruit, then sprinkle over half the remaining dressing.
3. 3
   Break the Huon Salmon into bite size pieces and scatter over the salad, then add the peanuts. Drizzle remaining dressing over the top and serve.