Ingredients

• 1 1/2 cups finely shredded red cabbage
• 2 tablespoons rice wine vinegar
• 1/4 teaspoon salt
• 2 cups frozen edamame
• 100g sugar snaps peas, trimmed
• 100g snow peas, trimmed, halved
• 1 tablespoon peanut oil
• 460g packet Coles salmon fillets with skin on, cut into 2cm pieces
• 1 teaspoon sesame seeds
• 2 tablespoons honey
• 450g packet microwave brown rice
• 1/2 cup whole-egg mayonnaise
• 1 cup watercress sprigs
• 1 avocado, thinly sliced
• 1 Lebanese cucumber, peeled into ribbons

Method

• Step 1 Place cabbage, vinegar and salt in a bowl. Toss to combine. Set aside for 15 minutes.
• Step 2 Cook edamame according to packet instructions. Drain. Rinse under cold water. Drain. Remove beans from pods. Place sugar snaps and snow peas in a heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain. Split open sugar snaps. Halve snow peas lengthways.
• Step 3 Meanwhile, heat oil in a large frying pan over high heat. Add salmon. Cook, turning occasionally, for 3 minutes or until salmon is browned. Stir in sesame seeds. Drizzle with honey.
• Step 4 Cook rice according to packet instructions. Drain cabbage, reserving 1 tablespoon pickling liquid. Combine pickling liquid and mayonnaise in a bowl. Divide rice among serving bowls. Top with salmon, pickled cabbage, vegetables, watercress, avocado and cucumber. Drizzle with mayonnaise mixture.