I might have a problem: I might be a little sriracha-obsessed. That bottle up there? I bought it last week and it’s already almond have gone. I’ve been finding ways to sneak it into things left and right. When I originally came up with the idea for this salad, I envisioned a creamy avocado-lime dressing. You see how that turned out, right? No avocado in sight; instead, I dressed it with a spicy mixture of yogurt, sriracha, and lime juice. And I don’t regret it for a second, because the dressing kind of made the salad.
The ingredient list for this recipe is a little long, but most of the ingredients are cheap. You probably even have a bunch of them in your fridge. They also each serve a purpose: The cabbage provides a backdrop for the rest of the ingredients. The cucumber and spouts add watery crispness. The snow peas (which were one of my favorite aspects of the salad) give it a vegetal bite. The cashews give it crunch. The cilantro and onion give it freshness. And the carrot gives it color. It’s the one ingredient that could probably be sacrificed in terms of flavor, but you’d be left with an awfully green entrée.
We both loved this. I’ll admit that I was a little hesitant at first but it kept growing on me the more I ate. Shawn enthusiastically described it as being “very vegetable-y, but good. And when you get something that’s not a vegetable, like salmon or dressing, it’s really good!” He also asked me to keep the leftovers, saying that he’d eat them for lunch the next day. Considering 1) he’s not a leftovers kind of guy, and 2) it was a salad, I’d consider this recipe a keeper!
15 minPrep Time
5 minCook Time
20 minTotal Time
- 2 tablespoons low sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 2 salmon filets
- 1 head Napa cabbage, shredded
- 1 cucumber, sliced into half circles
- 2 carrots, shredded
- 1 cup bean sprouts
- 1/2 cup snow peas, roughly chopped
- 1/2 cup cashews
- 1/2 cup loosely packed cilantro
- 4 green onions, chopped
- 1/2 cup plain fat free Greek yogurt
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Heat broiler. Wisk together the soy sauce, ginger, and sesame oil. Set a cast iron (or other broiler proof pan) on a burner set to high. Once he pan is hot, add the salmon filets. Immediately pour the soy sauce mixture over top. Transfer to the boiler; broil for 2 minutes or until the salmon is cooked.
- In a very large bowl, combine the shredded cabbage, cucumber, carrot, bean sprouts, snow peas, cashews, cilantro, and green onions.
- In a small dish, mix together the yogurt, sriracha, and olive oil. Use a fork to separate the salmon into large flakes. Add salmon and dressing to the salad; mix well.
I’m submitting this to February Food of the Month: Salad!