recipes

Salmon Cabbage Crunch Salad

This Salmon Cabbage Crunch Salad is a vibrant mix of Raincoast canned salmon, crisp veggies, creamy goat cheese, and crunchy bacon, all tossed in a zesty Citrus Sesame Dressing. Packed with protein, healthy fats, and fresh flavors, it’s a satisfying dish that works as a light meal or a flavorful side salad.

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Ingredients

  • 2 cans Raincoast canned salmon, broken into bite sized pieces
  • 3/4 cup Lancetre goat cheese, chopped or crumbled
  • 1 cup cucumber, chopped
  • ½ cup microgreens
  • 3 cups chopped purple cabbage
  • 1 ½ cups shredded carrots
  • 1 cup thinly sliced radishes or matchsticks of watermelon radish
  • ½ cup chopped cilantro
  • ½ cup frozen edamame, defrosted
  • 1/2 cup cooked and chopped Red Miso Bacon (5 slices)

Citrus Sesame Dressing

  • juice from 1 orange
  • 1 tbsp olive oil
  • ½ tbsp tamari
  • 3 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 inch ginger, minced
  • 1 clove garlic minced
Servings 4 servings as a side salad or 2 large serving as a full meal
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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 the bacon and add to the salad. Drizzle with dressing and serve immediately.

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