I’ve always really loved Asian flavours (I think I actually have more of a “salty tooth” than a sweet tooth) and so I’ve incorporated them into this salad. As a general rule, the more colours there are on your plate, the greater the variety of nutrients you’re getting, and this rainbow salad boasts a lot of colour! I find the vegetable “noodles” so much more interesting to eat than regular noodles- they just have so much flavour and crunch. I love fish which is why I’ve used smoked mackerel here, but this salad would work perfectly with other types of fish or chicken too.
1 spring onion
1 smoked mackerel fillet
1/2 fresh red chilli
1 tsp white sesame seeds
1/4 lime, to serve
Fresh coriander, to serve
For the dressing:
2 tsp tamari soy sauce
2 tsp toasted sesame oil
1.) Start by spiralising the carrot and cucumber- if you don’t have a spiraliser, you can use a julienne peeler or finely slice them instead.
2.) Chop the radish into small cubes and then chop up the spring onion and the chilli. Add to the bowl with the spiraliser vegetables.
3.) Remove the skin from the mackerel fillet and place it on a plate. Use a fork and knife to shred the fish by pulling it apart. Then mix the mackerel in with the salad.
4.) Mix the tamari sauce and toasted sesame oil together and drizzle over the salad. Scatter the sesame seeds on top and serve with the fresh coriander and lime squeezed over it.