Salmon Main

Raw slaw with sashimi

Name: Raw slaw with sashimi
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 large carrots; 4 heirloom carrots; 3 mixed beetroots (we used purple, yellow and Chioggia), thinly sliced using a mandoline, leaves reserved; 1/3 red cabbage, finely shredded; 1 green apple, cut into matchsticks; 1 avocado, quartered lengthways; 2 x 180g sashimi-grade salmon or ocean trout fillets, pin-boned; 1 tbs black sesame seeds; 1 tbs white miso paste; 1/4 cup (60ml) rice wine vinegar; 2 tbs mirin; 1/4 cup (60ml) peanut oil; 2 tsp grated palm sugar

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by Warren Mendes

delicious. team

Nov 17, 2015

This crunchy raw slaw salad compliments the sashimi in more ways than one. If you're a seafood lover, this is definitely the recipe for you.

2 large carrots
4 heirloom carrots
3 mixed beetroots (we used purple, yellow and Chioggia), thinly sliced using a mandoline, leaves reserved
1/3 red cabbage, finely shredded
1 green apple, cut into matchsticks
1 avocado, quartered lengthways
2 x 180g sashimi-grade salmon or ocean trout fillets, pin-boned
1 tbs black sesame seeds

Pickle Dressing

1 tbs white miso paste
1/4 cup (60ml) rice wine vinegar
2 tbs mirin
1/4 cup (60ml) peanut oil
2 tsp grated palm sugar

Method

1.

For dressing, combine all ingredients with 1 tsp salt in a bowl. Set aside.
2.

Grate the large carrots on an angle into long, thin strips. Using a mandoline, cut heirloom carrots lengthways into thin strips. Place on a platter with beetroot, beetroot leaves, cabbage, apple and avocado.
3.

Thinly slice fish lengthways and place on individual serving plates. Scatter sesame seeds over salad, then drizzle dressing over salad and sashimi, and serve.