Asian Salad with Ginger Lime Dressing

February 15th, 2017 Posted by Mains 0 thoughts on “Asian Salad with Ginger Lime Dressing”

This salad is fresh and super simple. The perfect summer meal to nourish and hydrate and keep you cool.


  • 2 salmon fillets
  • 1 medium cucumber
  • 2 carrots
  • 1/4 head of purple cabbage
  • 3/4 cup mungbean sprouts
  • 1 avocado
  • Coconut oil


  • 2 radishes
  • 1 scallion
  • Mint
  • Thai basil
  • Cilantro
  • Sesame seeds


  • Juice and zest of 1 lime
  • 1 teaspoon minced ginger
  • 1 small clove garlic minced
  • 1/2 scallion finely chopped (white and green parts)
  • 1 Tablespoon Rice vinegar
  • 2 teaspoons Thai fish sauce
  • 2 teaspoons Maple syrup
  • 1 teaspoon Toasted sesame oil


To make the salad use the Japanese mandolin set of very thin and slice the cucumber in thin flat ribbons. Cut the carrots in to 2 inch pieces then slice lengthwise on the mandolin into thin flat slices . Stack the carrot slices into little stacks then cut into thin match sticks with a knife. Cut the avocado into thin strips and fan out. Next cut the cabbage into thin strips on the mandolin.

Preheat your oven to 400 degrees. Season the salmon filets with salt and pepper on both sides. In a non stick pan over medium-high heat add 2 tablespoons coconut oil.  Add the salmon to the pan skin side down and cook until the skin gets crispy and the salmon is beginning to cook up the sides of the fish. Flip the fish over and put in the oven and cook until medium rare – another 2 minutes or so.

Arrange all the vegetables in two bowls into a nice design and top with the salmon. Garnish with the radish and the herbs and drizzle the dressing over the dish.

To make the dressing, combined all the ingredients in a bowl and mix thoroughly, season with salt.

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