Beef Free Asian-Inspired Salmon Salad
This vibrant salad brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fresh herbs, all tied together with a punchy coconut aminos and ginger dressing that has just enough brightness from apple cider vinegar and lime. The star is the pan-seared salmon, rubbed with turmeric and ginger before hitting a hot skillet, where it develops a gloriously crisp skin and tender, flaky flesh. Every component here is completely free of beef and beef-derived ingredients, so you can dig in without scanning labels or second-guessing anything on the plate. The dressing alone is worth memorizing — raw honey and fresh grated ginger give it a warmth that makes the whole bowl feel intentional rather than thrown together. Placing the salmon skin-side up over the dressed salad keeps the texture contrast alive all the way to the last bite. It's the kind of meal that looks impressive enough for guests but comes together in a single skillet and one mixing bowl.
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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.
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