Raw Superfood Salad with Salmon Sashimi

Serves: 4-6
Prep: 5-10 minutes

Raw Superfood Salad with Salmon Sashimi

This great raw salad makes the perfect lunch to take to work – it’s so healthy and so tasty!

This salad is packed full of the goodness of raw vegetables, high in antioxidants and fibre. If you don’t have a vegetable shredder, either grate the carrot, beetroot and cabbage, or use a vegetable peeler to peel thin ribbons. The cabbage can be shredded by cutting very finely with a sharp knife. Toss the salad with cooked vermicelli noodles to make it into a more substantial meal. You could make a big batch of this and leave it in the fridge to take a portion to work each day – just wait to add dressing right before you eat it. Make sure you get really fresh salmon for the sashimi – it’ll taste much nicer! You could also use cold smoked salmon you buy from the supermarket.


Print Recipe

  • carrots 2 large, shredded
  • beetroot 1 large, peeled and shredded
  • spring onions 2, thinly sliced
  • purple cabbage 1 cup finely shredded
  • shallot 1, finely diced
  • cherry tomatoes ½ punnet, halved
  • mint leaves ¼ cup, torn
  • coriander leaves (cilantro) ¼ cup chopped
  • alfalfa sprouts 2 handfuls
  • pumpkin and/or sunflower seeds small handful
  • salmon fillet 300-400g, skin off, pin-boned and sliced (optional)


  • fish sauce 1 ½ teaspoons
  • lemons juice of 2
  • sesame oil 1 ½ teaspoons
  • extra-virgin olive oil 2 tablespoons


  1. Toss carrots, beetroot, spring onion, cabbage, shallot, tomatoes and herbs together in a large bowl.
  1. Whisk all dressing ingredients together and pour over the vegetables.


  • Divide salad between bowls and top with alfafa sprouts, seeds and slices of salmon if using.
Nutritional Information Per Serving
5.2 g
4.7 g
Total Fat
17.0 g
16.7 g