Dairy Free Asian-Inspired Salmon Salad
This vibrant bowl delivers bold, bright flavors without a drop of dairy anywhere in sight — no swaps needed, no ingredients to second-guess. The salmon fillets get a warm rub of turmeric and ginger before hitting a hot skillet with coconut oil, building a gloriously crisp skin that stays crunchy even after plating. Underneath, a pile of shredded cabbage, julienned carrot, cucumber, and fresh cilantro gets tossed in a punchy dressing made from coconut aminos, apple cider vinegar, grated ginger, and a touch of honey — tangy, savory, and just a little sweet. Coconut aminos do a lot of heavy lifting here, bringing that deep umami note you'd normally expect from soy sauce, and they keep the whole dish naturally free of common dairy cross-contamination concerns you'd find with many bottled dressings. The reserved dressing drizzled over the finished salmon ties everything together and makes each bite feel intentional. It's the kind of meal that looks impressive on the plate but comes together in one skillet and one mixing bowl. Squeeze a little lime over the top and you've got a weeknight dinner that genuinely punches above its weight.
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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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