Crunchy Asian Slaw with Huon Salmon

A tangy salad full of greens for those early spring lunches. This keeps well for the next day.

Crunchy Asian Slaw with Huon Salmon
15 Minutes
1 Minutes


  • 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 tbsp toasted sesame oil
  • 1 tbsp kecap manis
  • 1/4 cup olive oil
  • 2 tbsp brown sugar
  • Red chilli, finely chopped
  • Extra lime or lemon juice to adjust seasoning


  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.