Salmon Cabbage Crunch Salad
It's time to elevate that plain, canned salmon this summer. This flavourful and nutrient-packed salad will be a crowd favourite at your next outdoor dinner party. And who doesnt love a salad with lots of texture?!
Did you know that salmon is an excellent source of Omega 3's and astaxanthin?
Total Time:
35mins
Prep:
15mins
Cook:
20mins
Dietary Preference(s):
Fresh
Ingredients
- 2 cans Raincoast canned salmon, broken into bite sized pieces
- 3/4 cup Raincoast canned salmon, broken into bite sized pieces 3/4 cup Lancetre goat cheese, chopped or crumbled
- 1 cup cucumber, chopped
- 1/2 cup microgreens
- 3 cups purple cabbage, chopped
- 1-1/2 cups carrots, shredded
- 1 cup watermelon radish, thinly sliced or matchsticks
- 1/2 cup cilantro, chopped
- 1/2 cup frozen edamame, defrosted
- 1/2 cup red Miso Bacon (5 slices), cooked and chopped
Citrus Sesame Dressing
- juice from 1 orange
- 1 tbsp extra virgin olive oil
- 1/2 tbsp tamari
- 3 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 inch ginger, minced
- 1 clove garlic, minced
How to Make It
1.
Add 5 slices of bacon to a parchment paper lined baking sheet. Put in the oven and then turn on the heat to 415F, cooking bacon 16-20 minutes or until your desired doneness. Set aside to cool.
2.
While the bacon is cooking, prep the remaining ingredients for the salad and add to a large bowl. Make the dressing by whisking together the dressing ingredients or shaking together in a jar.
3.
When ready to serve, chop up the bacon and add to the salad. Drizzle with dressing and serve immediately.
