Description
A vibrant and refreshing Salmon Crunch Salad packed with rice noodles, crisp vegetables, and a zesty sesame-soy dressing. Perfect for a light lunch or a colorful dinner, this salad delivers big on flavor and texture.
Ingredients
Scale
- 1½ cups cooked salmon, flaked
- 6 ounces rice noodles, cooked and cooled
- 1 cup shredded red cabbage
- ¾ cup julienned carrots
- ½ cup sliced red bell pepper
- ¼ cup chopped green onions
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
Instructions
- In a small bowl or jar, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger until well combined.
- Cook rice noodles according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine noodles, red cabbage, carrots, red bell pepper, green onions, and flaked salmon.
- Pour dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle with toasted sesame seeds and fresh cilantro.
- Serve with lime wedges on the side and enjoy immediately or chill briefly before serving.
Notes
- Let the salad rest for 10 minutes before serving to let the flavors blend.
- Rinse noodles with cold water after cooking to prevent sticking.
- Use pre-cooked salmon to save time.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg
Keywords: salmon salad, noodle salad, crunchy salad, summer salad, healthy lunch, gluten-free salad