Description
This smoked trout and edamame salad combines quinoa, cabbage, and dates, all tossed in a creamy tahini dressing. It's a hearty, nutritious dish that's ideal for picnics, meal prep, or a wholesome, satisfying meal!
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 cup shelled frozen edamame
- 300g (10.5 oz) hot-smoked trout fillet*
- 450g/ 1lb (5 cups) shredded cabbage
- 1 cup sliced spring onions
- 1 cup shredded carrots
- 1/3 cup chopped dried dates
Tahini Dressing:
- 1/4 cup tahini
- 2 teaspoon dijon mustard
- 1/3 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare 1 cup of quinoa according to package instructions. Allow it to cool.
- In a separate pot, boil the edamame for a few minutes until tender. Drain in a colander and let cool.
- While the quinoa cooks, shred the cabbage, grate the carrots, slice the green onions, and chop the dates.
- In a small bowl or a screw-top jar, combine tahini, mustard, vinegar, honey, salt, and pepper. Whisk or shake until smooth and creamy.
- In a large bowl, mix the quinoa, cabbage, carrots, green onions, edamame, and dates.
- Pour the tahini dressing over the salad and toss well to coat evenly.
- Transfer the salad to a serving bowl. Break the smoked trout into chunks with your fingers and scatter over the top. Enjoy immediately!
Notes
- Can swap the trout for hot-smoked salmon.*
- Store leftover salad in an airtight container in the fridge for 3-4 days. Keep the trout separate to maintain its freshness and flavour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 415
- Sugar: 12.4g
- Fat: 16.5g
- Saturated Fat: 3.1g
- Carbohydrates: 38.1g
- Fiber: 8.8g
- Protein: 31.4g