*Dairy Free, Low Carb. Gluten Free option

Serves 4

  • 800g kangaroo fillets, trimmed
  • ½ red cabbage, sliced finely
  • 2 cups rocket (arugula)
  • 1 spanish onion, sliced finely
  • ¼ cup dried cranberries
  • ¼ cup macadamia nuts, toasted lightly in oven or in non-stick pan
  • Freshly Ground sea salt & pepper to season and extra to serve.

Miso Dressing

  • 1 heaped tbsp dijon mustard
  • 1 heaped tbsp miso paste
  • ⅓ cup Chinese cooking wine (or gluten-free rice wine vinegar for GF option)
  • 1 tbsp. maple syrup
  • 3 tbsp extra virgin olive oil



  • Blend all dressing ingredients in small food processor bowl or in a jug using a stick mixer. Take about 3 or 4 tbsps. of the dressing and drizzle it over the raw roo fillets along with a generous amount of salt and pepper and marinate while you prepare the rest of your salad.  Keep the remains of dressing in a jar or jug to dress the salad later.
  • Combine cabbage, rocket, onions, and cranberries in a large bowl.  Coat with ¾ of the dressing and then arrange onto plates.
  • Barbecue or pan fry your roo fillet on a very hot plate/pan for about 3-4 minutes each side until rare to medium rare.  Cover and rest for 5 minutes.
  • Using a sharp knife, carve your fillets into thin slices and arrange on top of each salad plate.
  • Scatter over your macadamias and drizzle with the remains of the dressing and some freshly ground salt & pepper and serve immediately.
  • Enjoy!!

Kangaroo Salad with Asian Slaw