Stir-Fried Slaw With Salmon |

Stir-Fried Slaw With Salmon

Favourites 30

Prep Time: 15 Minutes | Cooking Time: 5 Minutes

Serves 4

Purple foods tend to be higher in anthocyanin, a powerful antioxidant, so packing in that purple veg is only ever a good thing. As well as looking pretty, you're sneaking in extra vitamins.


  • 1 small or ½ larger red cabbage, core removed and chopped into large chunks
  • 150g of purple sprouting broccoli
  • 100g of purple kale sprouts
  • 1 small handful of green beans, topped and tailed
  • 1 small handful of purple mangetout
  • 2–3 tbsp of balsamic vinegar
  • 3–4 tbsp of olive oil
  • Sea salt
  • Sumac


To Make The Slaw:

  1. Place the central chopping attachment into the main bowl of the food processor and add in the chunks of red cabbage. Pulse until chopped evenly. Tip into a waiting bowl.
  2. Add in the broccoli and kale sprouts and repeat (they tend to be slightly more robust veg, so they may take a little longer to chop).
  3. Add to the mix.
  4. Repeat with the beans and mangetout.
  5. Place the vinegar, olive oil and a sprinkle of sea salt and sumac into a jam jar. Replace the lid and shake vigorously.
  6. Pour the dressing over the slaw and mix well.


  1. Heat a little oil in a pan or wok over a medium heat and add in a handful of washed, fresh bean sprouts. Stir to coat in the oil.
  2. Add in any slaw and mix into the bean sprouts.
  3. Cook for 2–3 minutes, or until heated through.
  4. Sprinkle over some dried chilli flakes and serve with a piece of cooked, flaked salmon.

Tip: A piece of grilled salmon and a few blackberries will make this into an Instagram-worthy slaw.

Recipe courtesy of Superslaw by Jill Greenwood, photography by Lara Messer (Ebury Press, £12.99)