Oats Free Asian-Inspired Salmon Salad
Bright, bold, and built entirely around whole-food ingredients, this salmon salad is the kind of meal that looks impressive but comes together with surprisingly little effort. Crispy-skinned salmon fillets seasoned with turmeric and ginger sit on top of a crunchy slaw of shredded cabbage, julienned carrot, cucumber, and fresh herbs — it's a full meal in one bowl. The dressing is where the magic happens: coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice whisk into something tangy, slightly sweet, and deeply savory all at once. Every single component here is naturally free of grains and oats, so there's no need to scrutinize labels or swap anything out — it just works as written. Cooking the salmon skin-side down in coconut oil until the skin crisps up is the move that takes this from good to genuinely restaurant-worthy. A squeeze of fresh lime over the top right before serving ties everything together and makes the flavors pop. Whether you're cooking for one or feeding a table, this is the kind of weeknight dinner that earns a permanent spot in the 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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