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Under 30 Minutes

Shredded Cabbage and Salmon Salad

  • Prep:
  • Total Time:
  • Servings: 4
Shredded Cabbage and Salmon Salad

Source: Everyday Food, November 2011


  • 1 1/2 cups frozen shelled edamame
  • 1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
  • 1 tablespoon honey
  • 6 teaspoons soy sauce
  • 1 tablespoon plus 1/4 teaspoon toasted sesame oil
  • 3/4 pound center-cut salmon fillet, skin removed
  • 5 teaspoons grated peeled fresh ginger (from a 3-inch piece)
  • 1/4 head napa cabbage, cored and thinly sliced (4 cups)
  • 1/2 head red cabbage, cored and thinly sliced (4 cups)
  • 1 small bunch scallions, thinly sliced (3/4 cup)


  1. Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

Cook's Note

Swap It: You can use sliced blanched green beans in place of the edamame.

Reviews (2)

  • Dishonthat 22 Jan, 2013

    Delicious flavors excellent dish! Loved the crunch of Napa and Red cabbages. Ginger adds superb flavor. Couldn't be easier to make. Added to household favorites list.

  • jillmcc 12 Aug, 2012

    I thought it was okay, my spouse gave it a 3/10 and tossed the recipe. I think the dressing lacked flavor and depth, I would add wasabi and honey to round it out. The salmon was very good.

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