Serves: 4
Prep: 10 minutes Cook: 15 minutesBring the flavours of Japan to your kitchen with this quick and easy salad. This salad packs a punch with the salty, tangy dressing and is high in protein too. Feeling creative? Don't toss salad ingredients together, instead, place topping in sections around the bowl to achieve a 'Nourish Bowl' look.
| ingredients |
|---|
|
Hot smoked salmon (or cooked fresh salmon), flaked apart |
|
Vermicelli rice noodles, cooked and drained |
|
1 baby cos (romaine) lettuce, finely shredded |
|
1 small avocado, thinly sliced |
|
¼ small red cabbage, finely shredded |
|
2 large carrot, grated or finely julienned |
|
Firm tofu, cooked to your liking |
|
1 cup small broccoli florets, blanched |
|
1 1⅓ Tbsp black sesame seeds |
|
Dressing: |
|
1 1⅓ Tbsp miso paste |
|
1 1⅓ Tbsp rice wine vinegar |
|
1 1⅓ Tbsp lime juice |
|
½ tsp fresh ginger, finely grated |
|
2 2½ Tbsp dark sesame oil |
|
1 1⅓ Tbsp garlic-infused olive oil |
|
2 2½ Tbsp plain yoghurt |
Prepare all salad ingredients as listed above.
Add salad ingredients to a large bowl and toss to combine.
Add all dressing ingredients into a small jug and whisk until well combined.
Pour dressing over salad and stir to coat evenly prior to serving.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2318 Kj / 554 cal |
| Protein | 29.80g |
| Carbohydrates | 26.20g |
| Sugar | 4.00g |
| Total Fat | 35.60g |
| Saturated Fat | 7.10g |
| Fibre | 7.70g |
Bring the flavours of Japan to your kitchen with this quick and easy salad. This salad packs a punch with the salty, tangy dressing and is high in protein too. Feeling creative? Don't toss salad ingredients together, instead, place topping in sections around the bowl to achieve a 'Nourish Bowl' look.
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| Hot smoked salmon (or cooked fresh salmon), flaked apart | 300 g | 10.60 oz |
| Vermicelli rice noodles, cooked and drained | 100 g | 3.50 oz |
| 1 baby cos (romaine) lettuce, finely shredded | 150 g | 5.30 oz |
| 1 small avocado, thinly sliced | 160 g | 5.60 oz |
| ¼ small red cabbage, finely shredded | 185 g | 6.50 oz |
| 2 large carrot, grated or finely julienned | 150 g | 5.30 oz |
| Firm tofu, cooked to your liking | 100 g | 3.50 oz |
| 1 cup small broccoli florets, blanched | 100 g | 3.50 oz |
| 1 Tbsp black sesame seeds | 12 g | 0.40 oz |
| Dressing: | ||
| 1 Tbsp miso paste | 6 g | 0.20 oz |
| 1 Tbsp rice wine vinegar | 20 g | 0.70 oz |
| 1 Tbsp lime juice | 20 g | 0.70 oz |
| ½ tsp fresh ginger, finely grated | 2.50 g | 0.10 oz |
| 2 Tbsp dark sesame oil | 40 g | 1.40 oz |
| 1 Tbsp garlic-infused olive oil | 18 g | 0.60 oz |
| 2 Tbsp plain yoghurt | 40 g | 1.40 oz |
Prepare all salad ingredients as listed above.
Add salad ingredients to a large bowl and toss to combine.
Add all dressing ingredients into a small jug and whisk until well combined.
Pour dressing over salad and stir to coat evenly prior to serving.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2318 Kj / 554 cal |
| Protein | 29.80g |
| Carbohydrates | 26.20g |
| Sugar | 4.00g |
| Total Fat | 35.60g |
| Saturated Fat | 7.10g |
| Fibre | 7.70g |
FODMAP Assistant
