Crunchy Salmon Salad with Sriracha Dressing

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Crunchy Salmon Salad from
Creamy Sriracha Dressing from


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!

More Salmon Recipes

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crunchy salmon salad-3

Crunchy Salmon Salad with Sriracha Dressing 1

Crunchy Salmon Salad with Sriracha Dressing

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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 206kcal


  • 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
  • ½ cup snow peas roughly chopped
  • ½ cup cashews
  • ½ cup loosely packed cilantro
  • 4 green onions chopped
  • ½ 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.
Nutrition Facts
Crunchy Salmon Salad with Sriracha Dressing
Amount Per Serving
Calories 206 Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Fiber 4g17%
Protein 13.5g27%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

I’m submitting this to February Food of the Month: Salad!


Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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7 thoughts on “Crunchy Salmon Salad with Sriracha Dressing”

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