Carrageenan Free Asian-Inspired Salmon Salad
This vibrant salad brings together crispy-skinned salmon and a heap of fresh, crunchy vegetables in a way that feels restaurant-worthy but comes together in a single skillet. The dressing is built from coconut aminos, apple cider vinegar, fresh ginger, and a touch of raw honey — every ingredient is straightforward and clean, with no thickeners or additives that could sneak carrageenan into the mix. That matters more than you might think, since soy sauces and bottled dressings are common culprits for hidden additives, and making your own here takes only a minute of whisking. The salmon gets a golden, spiced crust from turmeric and ground ginger before it hits a hot coconut oil pan, and those last few minutes skin-side down produce a shatter-crisp finish that holds up beautifully over the dressed cabbage and carrot. Shredded cabbage, julienned carrot, cucumber, scallion greens, and fresh cilantro give you plenty of texture and brightness in every forkful. A final drizzle of the reserved dressing and a squeeze of lime pull everything together into something that tastes bold, fresh, and completely satisfying.
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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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