Alpha Gal Friendly Asian-Inspired Salmon Salad
This vibrant bowl delivers everything you want from a restaurant-quality salad — crispy-skinned salmon, a tangle of crunchy cabbage and fresh herbs, and a punchy ginger-lime dressing that ties it all together. The flavor is bold and bright without relying on any mammal-derived ingredients, which makes it a genuinely satisfying option when so many Asian-inspired recipes call for oyster sauce, fish sauce alternatives with hidden additives, or meat-based proteins that are off the table. Here, coconut aminos stand in beautifully for soy sauce, delivering that savory depth alongside apple cider vinegar, fresh ginger, and a touch of raw honey. Salmon is the star, seasoned with turmeric and ground ginger before being seared in coconut oil until the skin turns perfectly crisp — that texture contrast against the cool, dressed vegetables is seriously hard to beat. The salad base of shredded green cabbage, julienned carrot, cucumber, and scallion greens keeps things light and refreshing, while fresh cilantro and optional mint push it into something that feels genuinely special. Every component is straightforward to source and prep, so this comes together without stress on a weeknight or whenever you need a meal that feels indulgent but stays completely on track.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp coconut oil
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp raw honey
- 1 tsp fresh lime juice
For the salad
- 4 cups green cabbage, thinly shredded
- 1 large carrot, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh mint leaves, torn (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Make the dressing: whisk together the coconut aminos, apple cider vinegar, olive oil, grated ginger, honey, and lime juice in a small bowl until the honey is fully dissolved and the dressing is uniform. Set aside.
- 2
Combine the shredded cabbage, carrot, cucumber, scallion greens, and cilantro in a large mixing bowl. Drizzle about two-thirds of the dressing over the vegetables and toss until evenly coated. Scatter the mint over the top, if using.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!