Shredded Cabbage and Salmon Salad

Prep Time:
15 mins
Total Time:
30 mins

This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil.


  • 1 ½ 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 ¼ teaspoon toasted sesame oil

  • ¾ pound center-cut salmon fillet, skin removed

  • 5 teaspoons grated peeled fresh ginger (from a 3-inch piece)

  • ¼ head napa cabbage, cored and thinly sliced (4 cups)

  • ½ head red cabbage, cored and thinly sliced (4 cups)

  • 1 small bunch scallions, thinly sliced (¾ 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 Notes

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

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