I can't believe I haven't written this recipe up yet! It's one of our favourites. The fishcakes are a little fiddly to make (only because I hate trying to grind up the fish), but the results are absolutely delicious. And once you have the fish cakes, the rest of the salad is easy-peasy. We've made this one a bunch of times and I'm sure we'll be making it again. So tasty!

Fish Cake Salad

Slightly adapted from Burma: Rivers of Flavour by Naomi Duguid

Ingredients

Dressing

• 1 tsp. fish sauce
• 1 tsp. Scallion Oil, made with green parts only
• 1 Tbsp. lime juice
• 1 green Thai or cayenne chili, minced
• 1 tsp. Toasted Chickpea Flour
• 1 Tbsp. Fried Shallots, from scallion oil made with green parts only
• 1 Tbsp. chopped fresh cilantro

Salad

• 1 recipe Fish Cakes
• 1 c. shredded Napa cabbage¹

Directions

1. Whisk together all dressing ingredients and set aside.
2. Cut each fishcake in half and place in a large bowl.
3. Add the cabbage.
4. Whisk the dressing and pour it over the salad.
5. Toss to mix.
6. Adjust seasonings to taste with additional fish sauce, lime juice, or salt.

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Variants

FODMAP-Friendly Version

Ingredients

Dressing

• 1 tsp. fish sauce
• 1 tsp. Shallot Oil
• 1 Tbsp. lime juice
• 1 green Thai or cayenne chili, minced
• 1 tsp. Toasted Chickpea Flour
• 1 Tbsp. Fried Shallots
• 1 Tbsp. chopped fresh cilantro

Salad

• 1 recipe Fish Cakes
• 1 c. shredded Napa cabbage

Do not substitue "brocco-slaw" for the shredded cabbage if preparing this salad as a low-FODMAP dish. While cabbage is usually well-tolerated in servings of up to half a cup (and many people can have up to a cup at a time), broccoli stems are high FODMAP and should be avoided.

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¹ I've also had great success using coleslaw, "kale-slaw", and "brocco-slaw" mix. You can also make your own "brocco-slaw" by julienning broccoli stems and a small carrot. It's a great way to use up the stems! ^Back