Name: Salmon Crunch Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Pound Salmon; 1 Teaspoon Garlic Powder; 1 Teaspoon Kosher Salt; 1 Teaspoon Ground Black Pepper; 2 Cups Purple Cabbage (shredded); 2 Cups Green Cabbage (shredded); 1 Bunch Green Onions (sliced⁣); 2 Carrots (shaved⁣); 6 Ounces Vermicelli Rice Noodles (or noodles of choice⁣); ⅓ Cup Hoisin Sauce; ¼ Cup Low Sodium Soy Sauce; 3 Tablespoons Sesame Oil; 3 Tablespoons Honey; 1 Tablespoon Fresh Ginger (minced⁣); 2 Cloves Garlic; ¼ Cup Lime Juice (1-2 limes, depending on taste⁣); 2 Tablespoons Sriracha (optional); Cilantro (chopped); Lime (wedges)

This Salmon Crunch Salad is everything you want in a loaded lunch. It’s fresh, flavorful, and full of texture. Baked salmon, crunchy cabbage, and rice noodles get tossed in a sweet, salty, and tangy dressing that’s so good, you’ll want to drizzle it on everything. It’s quick to make, perfect for meal prep, and holds up great in the fridge for days. No soggy lettuce here — just bold, satisfying bites every time.

Friends, let’s talk lunch obsessions. Because this Salmon Crunch Salad has officially entered the chat, and I can’t stop making it. It’s the newest addition to my Loaded Lunches series, and honestly, it might be my favorite one yet. It has flaky baked salmon tossed into a big bowl of crunchy cabbage, slippery rice noodles, and a dressing that is so addictive, I was practically drinking it from the blender. It’s one of those salads that doesn’t feel like a salad; more like a full-blown meal in disguise. One that’s loaded with texture, flavor, and satisfaction.

What really sold me on this (aside from how delicious it is) is how well it holds up. This is the lunch to meal prep if you want something fresh and flavorful without worrying about wilted lettuce by day two. In fact, it somehow gets better the longer it sits. The cabbage stays crisp, the noodles soak up all the sauce, and the salmon brings the perfect amount of richness. It’s sweet, salty, tangy, a little spicy if you want it to be, and the best part is you don’t need to babysit a pan or do anything fancy. The oven takes care of the salmon while you whip up the dressing and toss everything together.

If you’re looking for a lunch that feels like a little upgrade from your usual routine, this one checks all the boxes. It’s satisfying without being heavy, simple to throw together, and packed with flavor in every bite. Whether you’re eating it fresh or pulling it out of the fridge a day or two later, it somehow still feels crisp, bright, and totally crave-worthy.

A table with food ingredients. — For this salad, you’ll need salmon, seasonings, purple and green cabbage, carrots, green onions, rice noodles, hoisin sauce, soy sauce, sesame oil, honey, ginger, garlic, lime juice, sriracha, cilantro, and lime wedges.

A raw salmon fillet seasoned with salt and pepper sits on brown parchment paper in a beige tray, surrounded by various ingredients including herbs, lime halves, spices, and noodles on a light-colored surface. — For this salad, you’ll need salmon, seasonings, purple and green cabbage, carrots, green onions, rice noodles, hoisin sauce, soy sauce, sesame oil, honey, ginger, garlic, lime juice, sriracha, cilantro, and lime wedges.

What You’ll Need to Make This Salmon Crunch Salad

Salmon: A flaky, buttery protein that’s packed with healthy fats and works great with bold, Asian-inspired flavors. I prefer to use fresh, but either way, make sure it’s skinless for easy shredding!
Seasonings: The classic trio of garlic powder, salt, and pepper keep the salmon simple and flavorful, so the dressing can really shine.
Purple Cabbage: Bold in color and crunch, purple cabbage brings a slightly peppery bite and tons of fiber. Plus, it looks beautiful in the bowl!
Green Cabbage: Milder and a little sweeter than its purple counterpart, green cabbage adds balance and makes this salad feel hearty without weighing it down.
Carrots: Shaved into ribbons or matchsticks, carrots bring sweetness and that satisfying snap in every bite.
Green Onions: Bright, fresh, and a little punchy, green onions are a must for salads like this. They round out the flavor with just enough edge.
Vermicelli Rice Noodles: Soft, slurpable, and neutral enough to soak up all that dressing. You can swap in any noodle you like, but these add the perfect chewy contrast to the crunchy veggies.
Hoisin Sauce: Sweet, salty, and umami-rich, hoisin sauce gives the dressing its sticky-smooth depth. Don’t skip it!
Low Sodium Soy Sauce: Adds savory balance and depth to the dressing. If you need a gluten-free option, tamari or coconut aminos will work just fine!

Sesame Oil: Just a little goes a long way. It adds that nutty, toasty flavor that makes this whole salad taste restaurant-level good.
Honey: For a touch of sweetness to round out the salty and tangy flavors. You could use maple syrup instead.
Fresh Ginger: Adds zingy, citrusy warmth to the dressing. I recommend grating it fresh; it makes a big difference!
Garlic: Blended into the dressing for savory depth. When is garlic ever a bad idea?!
Lime Juice: Brightens everything up and ties the flavors together with a punch of acidity. Freshly squeezed is worth it!
Sriracha (Optional): Adds a subtle heat and complexity to the dressing. Totally optional, but highly recommended.
Cilantro: For garnish and flavor. It adds freshness and a herby finish that complements the richness of the salmon and noodles.
Lime Wedges: A final squeeze of lime just before serving takes this salad from good to great.

A hand pours a dark liquid into a bowl of sauce with garlic cloves, surrounded by limes, honey, cabbage, herbs, and various small jars and bowls of ingredients on a light countertop. — *To make the dressing, add the hoisin sauce, soy sauce, sesame oil, honey, minced ginger, garlic, lime juice, and sriracha (if using) to a small blender. Blend until smooth and creamy.*

How to Make This Delicious Salmon Crunch Salad

To make this salad, start by preparing the salmon. Preheat your oven to 350F and line a baking sheet with parchment paper. Place the salmon on the prepared sheet and season it with garlic powder, salt, and pepper. Bake the salmon for 14-15 minutes, or until it’s cooked through and flakes easily with a fork.

Once done, remove from the oven and shred the salmon using two forks. Set it aside to cool slightly. While the salmon is baking, bring a pot of water to a boil and cook the rice noodles according to the package instructions.

*Add all the veggies to a large mixing bowl, along with the cooked rice noodles and shredded salmon.*

A bowl filled with rice noodles, shredded carrots, purple cabbage, white cabbage, sliced green onions, and cooked salmon chunks, with dressing being poured on top. Fresh lime wedges and cilantro are on the side. — *Add all the veggies to a large mixing bowl, along with the cooked rice noodles and shredded salmon.*

Next prepare the veggies. Shred the green and purple cabbage, shave the carrots, and thinly slice the green onions. Add all the veggies to a large mixing bowl, along with the cooked rice noodles and shredded salmon.

To make the dressing, add the hoisin sauce, soy sauce, sesame oil, honey, minced ginger, garlic, lime juice, and sriracha (if using) to a small blender. Blend until smooth and creamy. Pour the dressing over the salad and toss everything together until well coated. Garnish with fresh chopped cilantro and lime wedges. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.