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A bowl of salmon crunch salad with shredded purple cabbage, carrots, cooked salmon, cilantro, and lime wedges, garnished with green onions, sits on a table next to a plate of lime halves and fresh cilantro.
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Salmon Crunch Salad

A crunchy, colorful salad made with baked salmon, shredded cabbage, rice noodles, and a bold hoisin-lime dressing. Perfect for meal prep!
Course Main Course, Salad
Diet Low Lactose
Keyword Dairy Free, Nut Free, Refined Sugar Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 565kcal
Author Nicole Modic

Equipment

Ingredients

Salmon Ingredients

  • 1 Pound Salmon
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper

Salad Ingredients

  • 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⁣

Dressing Ingredients

  • 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

Garnishes

  • Cilantro chopped
  • Lime wedges

Instructions

  • 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.
  • 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!

Video

Nutrition

Calories: 565kcal | Carbohydrates: 71g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 63mg | Sodium: 1868mg | Potassium: 998mg | Fiber: 5g | Sugar: 24g | Vitamin A: 5754IU | Vitamin C: 51mg | Calcium: 92mg | Iron: 3mg
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