Salmon noodle salad with ginger and lime dressing

  • 25 minsCooks in 25 mins
  • Easy Easy
  • Serves 4Serves 4


Step 1

Cook noodles according to packet instructions. Drain.

Step 2

Meanwhile prepare dressing - combine peanut oil, lime juice, honey, ginger, sesame oil, ketjap manis and chilli in a jar and shake.

Step 3

Toss together cooked noodles, snow peas, chili, cucumber, broccoli.

Step 4

Flake cooked salmon into chunks and scatter over noodles. Pour over dressing. Garnish with fresh herbs.


120g dried thick egg noodles, cooked

70g snow peas, finely sliced

1 long red chilli , cut into thin strips

1 small cucumber, thinly sliced

1/2 head of baby broccoli, cut into tiny flowerettes*

150g pack Tassal Cooked Salmon (previously Hot Smoked Salmon)


Ginger and lime dressing

2 tablespoons peanut oil

2 tablespoons lime juice

2 teaspoons honey

1 teaspoon grated ginger

1 teaspoon sesame oil

3 teaspoons sweet soy sauce (ketjap manis)

1/2 teaspoon finely chopped birds eye chilli, optional


Fresh coriander and mint, to serve

* Raw broccoli is delicious in salads. Use the leftover tender stem of the baby broccoli in a stir fry