Gelatin Free Asian-Inspired Salmon Salad
This vibrant salad brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fresh herbs with beautifully seared salmon — a combination that feels restaurant-worthy but comes together in a single skillet and a mixing bowl. The dressing is where the magic happens: coconut aminos, apple cider vinegar, fresh ginger, honey, and a squeeze of lime create a bright, tangy-savory glaze that ties every element together. Salmon fillets get a quick rub of turmeric and ground ginger before hitting a hot pan with coconut oil, building a golden, crackling skin that stays crisp even after plating. Every single ingredient here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — it just works as written. The cilantro and optional mint lift the whole dish with a fresh, aromatic finish that makes it feel light even though the salmon is genuinely satisfying and filling. A final drizzle of reserved dressing over the top means the flavors build from the base of the salad all the way up through the fish. Serve it with lime wedges for an extra hit of brightness and you've got a stunning, fuss-free meal that earns a permanent spot in the weeknight rotation.
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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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