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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? 

Salmon Cabbage Crunch Salad

Total Time:






Dietary Preference(s):



  • 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


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.


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.


When ready to serve, chop up the bacon and add to the salad. Drizzle with dressing and serve immediately.

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