Recipes Ingredients Seafood Recipes Salmon Recipes Shredded Cabbage and Salmon Salad 3.2 (36) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil. Ingredients 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) Directions 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. Rate it Print