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Hot Smoked Salmon Slaw
- Step 1
Place lime juice in a large bowl. Gradually add oil in a slow and steady stream, whisking to combine.
- Step 2
Add cooked rice, cabbage, carrot, chilli and chopped coriander to lime mixture. Season slaw mixture and toss to combine.
- Step 3
Remove and discard skin from salmon. Flake salmon into large pieces and add to slaw mixture, gently tossing to combine.
- Step 4
Divide slaw among plates. Top with extra coriander leaves and serve with extra lime wedges.
2 x 150g Tassal Hot Smoked Salmon
2 limes, juiced, plus extra wedges to serve
½ cup extra virgin olive oil
2 cups cold cooked brown rice
2 cups shredded red cabbage
2 carrot, shredded
2 long red chillies, thinly sliced
½ bunch coriander, roughly chopped, plus extra leaves to serve