Xanthan Gum Free Asian-Inspired Salmon Salad
Bright, bold, and built entirely from 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 colorful, satisfying, and genuinely delicious. 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 without a single additive or thickener in sight. That's the quiet win here — so many bottled Asian-style dressings and sauces rely on stabilizers or gums to get their texture, but this one achieves a beautifully balanced consistency through real ingredients alone. Cooking the salmon skin-side down first in coconut oil locks in moisture and delivers that irresistible crispy skin, which stays crunchy when placed on top of the salad rather than buried underneath it. Fresh cilantro and optional mint keep every bite feeling light and vibrant, while a squeeze of lime at the table ties everything together. It's a complete, nourishing plate that never feels like a compromise.
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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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