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Crunchy Salmon Salad with Sriracha Dressing

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.


Calories: 206kcal | Protein: 13.5g | Fat: 10.5g | Fiber: 4g