What you need - Ingredients list

Peking Duck With Asian Salad
6 Serves
0:30 prep
0:10 cook
Peking Duck With Asian Salad

Try adding this delicious salad to your repertoire. It is sure to impress!

6 serves
0:30 prep
0:10 cook


  • 1 Chinese cabbage (500g), shredded
  • 6 spring onions, finely sliced on an angle
  • 2 carrots, shredded
  • 1 cup fresh coriander leaves
  • ½ cup shredded fresh mint leaves
  • 3 cooked Peking duck breasts
  • Dressing
  • 2 x 125g cans Edgell Capsicum, undrained
  • 1 x 50g disc palm sugar
  • ½ cup rice vinegar
  • ½ teaspoon sesame oil
  • Grated rind & juice of 1 limes
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Step 1

Place cabbage, spring onions, carrot, coriander and mint in a large bowl.

Step 2

Remove duck from packaging and warm through. Cut duck into 1½cm slices and place onto salad ingredients.

Step 3

For the dressing, place undrained Edgell Capsicum, palm sugar and rice vinegar in a small saucepan. Bring to the boil then simmer uncovered until palm sugar dissolves. Remove from heat and cool.

Step 4

Place dressing a processor with sesame oil, lime rind and juice. Puree until smooth. Serve with duck and salad.

Tip Try soaking the vegetables in cold water for 24 hours before preparing the recipe. This makes them very crisp.