Asian Style Smoked Salmon and Crunchy Veg Salad
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Asian Style Smoked Salmon and Crunchy Veg Salad

Asian Style Smoked Salmon and Crunchy Veg Salad

with Ginger, Sesame and Lime Dressing | 2 People


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time5 minutes
Cooking time5 minutes


serving amount

15 grams

Ginger Puree

40 milliliter(s)

Sesame Oil

(Contains Sesame)

1 unit(s)


240 grams

Coleslaw Mix

40 grams

Wild Rocket

150 grams

Sugar Snap Peas

80 grams

Smoked Salmon

(Contains Fish)


Nutritional information

Energy (kJ)1422 kJ
Energy (kcal)340 kcal
Fat25.3 g
of which saturates4 g
Carbohydrate14.1 g
of which sugars9.8 g
Protein13.7 g
Salt2.06 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) In a medium bowl, mix together the ginger puree and sesame oil.

b) Squeeze in the lime juice and stir to combine. This is your dressing. TIP: If you aren't eating lunch straight away, mix the dressing together and keep it in a separate container. Dress the salad just before eating.


a) Add the coleslaw mix and rocket to the bowl.

b) Add the sugar snap peas.

c) Toss the vegetables in the dressing to coat well.

d) If you're eating straight away, share the salad between bowls, if not, divide between containers.


a) Tear or cut the salmon slices into bite-size pieces.

b) Top the crunchy veg salad with the salmon. If saving for later, cover and store in the fridge.

c) If eating straight away, dig in!


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