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My philosophy on salads as a meal: It has to be great for me to consider eating one as any part of my diet. This Cabbage and Salmon Salad is crunchy, a little spicy, and refreshingly light after one too many indulgent meals. 
The salmon and edamame give this salad some heft while the fish and sesame oil still make this feel just rich enough to be satisfying. This recipe is originally from Martha Stewart, but I changed the dressing a bit after finding the original shockingly lacking in flavor—and quantity. The ginger-lime dressing skews Asian in flavor with soy, sesame, wasabi, ginger, and rice wine vinegar. The salmon is glazed in honey and soy before a quick trip under the broiler—an easy and relatively mess-free way to cook it (without the mess of pan-searing and without the fear of stickage when grilling). This salad recipe is a little prep heavy with several vegetables to chop and shred but certainly, take a shortcut and use bagged cabbage mix if you’re in a pinch! Even with the prep, you can still have this on the table in less than 30 minutes, and you don’t need to make a side dish since this is 1) full of vegetables, and 2) filling enough to eat by itself.
The cabbage or slaw is an essential element to fish tacos; by extension, it’s a great pairing here with the salmon. It’s surprisingly underutilized as a salad “green,” which is probably not the right word, but I can’t think of anything else to get the message across in the same way.
Bon appétit and enjoy!
Salmon, Edamame & Cabbage Salad with Ginger-Lime Vinaigrette
Ingredients
- 12 ounces (1–1/2 cups) frozen shelled edamame, cooked according to package directions (if raw) and drained
- 12 ounces (4 cups) napa cabbage, cored and thinly sliced
- 12 ounces (4 cups) red cabbage, cored and thinly sliced
- 5–6 green onions, thinly sliced
- 3/4-pound center-cut salmon fillet, skin and pin bones removed (if present)
HONEY-SOY GLAZE:
- Zest of 1 lime
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
GINGER-LIME VINAIGRETTE:
- 1–1/2 tablespoons fresh ginger, peeled and grated on a microplane
- 1/4 to 1/2 teaspoon wasabi paste, or to taste
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons rice wine vinegar
- Juice of 1 lime
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons neutral oil, such as grapeseed
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the broiler with the rack in the top position (about 6 inches from the heating element). Line a small baking sheet with foil and drizzle with about 1 teaspoon grapeseed oil.
- Make the Honey-Soy Glaze: Combine lime zest, sesame oil, honey, and soy sauce in a small bowl. Place the salmon on the prepared baking sheet, season lightly with salt and pepper, and brush with the glaze. Transfer to the broiler and broil until the salmon is browned and cooked through, about 6–8 minutes.
- While the salmon is cooking, prepare the Ginger-Lime Vinaigrette: Combine the ginger, wasabi paste, soy sauce, rice wine vinegar, lime juice, honey, and sesame and neutral oils until thoroughly mixed. Season to taste with salt and pepper.
- Add the edamame, cabbages, and green onions to a serving bowl. Toss to coat with the dressing. Flake the salmon into bite-sized pieces and gently combine with the salad ingredients.
Notes
Inspiration: Shredded Cabbage and Salmon Salad on marthastewart.com
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