Looking for a feast to nourish you inside and out? This Asian slaw is an easy way to get the veggies in, as well as providing plenty of probiotics for your gut buddies to feed off of, promoting good gut health.
Salmon, Peanut Asian slaw and Cauliflower rice
For the Salmon
- 4x Salmon fillets
- Salt & Pepper
For the Slaw
- 300g Red cabbage
- 500g Carrots
- 4 Spring onions
- Bunch of coriander
- 1 Red chilli
- 3 Tbsp peanut butter – Dark roast if possible
- Tamari or Soy sauce
- 1 Lime juice
For the Cauliflower Rice
- 1 Cauliflower
- 1 Lime zest
- Salt & Pepper
Method
- Preheat oven to 180C.
- Place salmon fillets on tin foil, salt & pepper and wrap up the tin foil to make a little parcel.
- Put in the over for 20-25 minutes.
- Start with the slaw- thinly slice red cabbage, grate the carrots, add chopped spring onions, coriander and chilli into big bowl.
- Grate the zest of one lime and add to the vegetable mix.
- Make a sauce by combining peanut butter, soy sauce, juice of one lime and 3 tablespoons of water in a bowl. The mix might look like it isn’t combining at the beginning but keep mixing until smooth.
- Grate raw cauliflower to create a rice texture.
- In a saucepan, on a medium heat, heat a splash of olive oil or coconut oil.
- Add cauliflower to the saucepan and dry fry for 3 minutes until hot.
- Take salmon out of oven when cooked and serve with the slaw and cauliflower rice
