Sweet & Tangy Fish Cake Salad Recipe
Easy and Unique Fish Cake Salad
Tired of the usual stir-fried or braised fish cakes? Introducing a unique and delicious fish cake salad! The tangy and sweet special sauce combined with crisp vegetables brings out a new charm of fish cakes. It’s especially versatile during hot summer days as you can make it easily without using the stove. When you’re bored with standard fish cake dishes, try this as a refreshing side dish that stimulates your appetite! It’s so addictive, you’ll find yourself reaching for it bite after bite.
Salad Ingredients- 200g Fish cakes (you can choose your preferred type)
- 1/2 Cucumber
- 1/2 Onion (medium-sized)
Special Salad Dressing- 3 Tbsp Mayonnaise
- 1/2 Tbsp Dijon Mustard (or regular mustard if unavailable)
- 1/2 Tbsp Grated Parmesan Cheese
- 4 Sweet Pickle Slices (finely chopped)
- 1/2 Tbsp Sugar
- Pinch of Salt
- Pinch of Pepper
- 3 Tbsp Mayonnaise
- 1/2 Tbsp Dijon Mustard (or regular mustard if unavailable)
- 1/2 Tbsp Grated Parmesan Cheese
- 4 Sweet Pickle Slices (finely chopped)
- 1/2 Tbsp Sugar
- Pinch of Salt
- Pinch of Pepper
Cooking Instructions
Step 1
First, wash and prepare the vegetables for the salad. You’ll need half a cucumber and half an onion. Cut the cucumber in half lengthwise, then slice it diagonally about 0.5cm thick. Thinly slice the onion into strips. This slicing method helps retain a crisp texture.
Step 2
You can use any type of fish cake you like. I chose one with delightful little pops of texture. Slice the fish cakes thinly, about 0.5cm thick, into bite-sized pieces. Slicing them thinly will allow the dressing to penetrate better.
Step 3
In a large bowl, combine all the prepared vegetables and sliced fish cakes. Spread them out slightly so they are evenly distributed.
Step 4
Now, let’s make the special dressing that will be the star of our fish cake salad! If you don’t have Dijon mustard, regular mustard is a great substitute. In a separate bowl, mix 3 tablespoons of mayonnaise, 1/2 tablespoon of Dijon mustard, 1/2 tablespoon of grated Parmesan cheese, 4 finely chopped sweet pickle slices, and 1/2 tablespoon of sugar. Blend well. This dressing offers a delightful balance of tangy, sweet, and slightly spicy flavors, making it versatile for any salad. Finally, season with a pinch of salt and pepper to taste.
Step 5
Pour all of the special salad dressing you just made over the fish cakes and vegetables in the large bowl. Be generous with the dressing to ensure all ingredients are well coated.
Step 6
Gently toss everything together until all the ingredients and the dressing are well combined. This completes your delicious fish cake salad! Mix gently to ensure everything is evenly coated with the dressing. It’s delicious right away, but it tastes even better if chilled in the refrigerator for about 10 minutes.
