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South-East Asian Style Smoked Salmon Salad
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South-East Asian Style Smoked Salmon Salad

South-East Asian Style Smoked Salmon Salad

with Crunchy Veg and a Sesame-Ginger Dressing | 5 min prep | Serves 2

Make lunchtime extra special with this delicious salad. Layer crunchy veg with smoked salmon before finishing with a drizzle of sesame-ginger dressing for a meal which is so easy, yet so tasty!


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 time10 minutes


serving amount

1 unit(s)


15 grams

Ginger Puree

40 milliliter(s)

Sesame Oil

(Contains Sesame)

240 grams

Coleslaw Mix

40 grams

Wild Rocket

150 grams

Sugar Snap Peas

80 grams

Smoked Salmon

(Contains Fish)


Nutritional information

Energy (kJ)1380 kJ
Energy (kcal)330 kcal
Fat23.1 g
of which saturates4 g
Carbohydrate19.9 g
of which sugars10.2 g
Protein13.3 g
Salt1.82 g
Always refer to the product label for the most accurate ingredient and allergen information.




Make the Dressing

a) Halve the lime. Slice the sugar snap peas in half widthways.

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

c) Squeeze in the lime juice and stir to combine.

Add the Crunchy Veg

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

b) Add the sugar snap peas.

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

Finish and Serve

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

b) Share the salad between 2 serving bowls, then top with the salmon. 


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