Celery Free Asian-Inspired Salmon Salad
This vibrant salad brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fresh herbs with beautifully seared salmon for a bowl that feels restaurant-worthy on a weeknight. The dressing is the real star — coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice come together into something tangy, a little sweet, and deeply savory without a drop of soy sauce or anything that could sneak in unwanted ingredients. Turmeric and ground ginger rubbed into the salmon before it hits the pan give the fillets a gorgeous golden crust and warm, aromatic depth that pairs perfectly with the bright, crunchy base underneath. Cooking the salmon skin-side down first and flipping only once is the trick to getting that irresistibly crispy skin — it stays crunchy even after you plate it on top of the salad. Every component here is naturally free from celery and celery-derived ingredients, so there's no need to scrutinize labels or swap anything out. It's the kind of clean, colorful meal that looks impressive but comes together with straightforward technique and a handful of whole-food pantry staples.
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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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