Cashew Free Asian-Inspired Salmon Salad
This vibrant, fresh salad brings together crispy-skinned salmon and a tangle of shredded cabbage, julienned carrot, cucumber, scallions, and cilantro — all tied together with a zippy coconut aminos and fresh ginger dressing that tastes like it took way more effort than it did. The turmeric and ginger rub on the salmon adds warmth and color, while the bright lime and apple cider vinegar in the dressing keep every bite lively and light. Many Asian-inspired dishes lean on nut-based sauces that can make them off-limits for people avoiding tree nuts, but this one builds all its depth from coconut aminos, fresh aromatics, and a touch of raw honey — no nuts anywhere in sight. Cooking the salmon skin-side down first and flipping only once is the move for getting that satisfying crispy skin that holds up beautifully over the dressed greens. The dressing is split intentionally — most of it goes on the salad, and the rest gets drizzled over the finished salmon — so every layer of the bowl is properly seasoned. A squeeze of lime at the table pulls everything together and makes it feel restaurant-worthy with almost zero extra effort.
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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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