SERVES 4 PREP 25 MINS PER SERVE 1957kj COST $$$$$ 4 large zucchini, cut into zoodles 2 large carrots, julienned 200g snow peas, julienned 2 cups finely shredded red cabbage 1 cup coconut flakes, toasted 400g sashimi-grade salmon, cubed roasted cashews, coriander, to serve
½ cup coconut milk ¼ cup fresh lime juice 2 tbsp fish sauce 2 tbsp palm sugar 2 long red chillies, deseeded, finely chopped 1 tbsp grated fresh ginger
1 In a large bowl, combine zucchini, carrot, snow peas, cabbage and coconut flakes.
2 DRESSING In a jug, combine all ingredients. Mix well.
3 Pour dressing over vegetables, tossing to coat evenly. Serve topped with salmon, cashews and coriander.