Description
A vibrant Thai-style salmon salad tossed with kale, cabbages, carrot, and red pepper, finished with a zesty sesame–ginger dressing. Fresh, crunchy, protein-rich, and ready in under 30 minutes.
Ingredients
Scale
- For the Salad
- 1 cup kale, roughly chopped
- 1 cup purple cabbage, thinly sliced
- 1 cup Napa cabbage, thinly sliced
- 1/2 cup carrot, cut into matchsticks or shredded
- 1 red pepper, cut into thin strips
- 1 pound salmon, cooked and flaked into chunks
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons green onion, thinly sliced
- Sesame seeds, for optional garnish
- For the Sesame Ginger Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (use gluten-free if needed)
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
Instructions
- Prep the vegetables: Add the kale, purple cabbage, Napa cabbage, carrot, and red pepper to a large mixing bowl and toss to combine.
- Cook the salmon: Roast, grill, or pan-sear until just opaque in the center (about 10–12 minutes at 400°F/205°C if roasting). Let rest, then flake into large chunks.
- Make the dressing: In a small bowl, whisk together olive oil, sesame oil, rice vinegar, soy sauce, minced ginger, and minced garlic until emulsified. Taste and adjust acidity or saltiness as desired.
- Assemble: Divide the salad base among 4 bowls. Top each with equal portions of flaked salmon.
- Finish & serve: Drizzle with the sesame–ginger dressing, then garnish with green onions, cilantro, and sesame seeds. Serve immediately.
Notes
- Massage the kale with a few drops of sesame oil for 20–30 seconds to soften and reduce bitterness.
- Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes to enhance nuttiness.
- For gluten-free, choose tamari or certified GF soy sauce.
- Make ahead: Keep vegetables, salmon, and dressing stored separately; combine just before serving to maintain crunch.
- Protein swap: Substitute grilled tofu or poached chicken if desired.
- Heat level: Add sliced Thai chiles or a squeeze of Sriracha to the dressing for extra spice.
- Salmon doneness: Remove when it flakes easily with a fork; avoid overcooking to keep it moist.
- Storage: Refrigerate components separately up to 3 days; dressing keeps 7 days.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 400
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 70 mg
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