Thai Mango Salmon Salad
Feel like eating a rainbow? This Thai style salad is a refreshing way to enjoy leftover salmon with the creamy sweetness of mango and cool crunch of cabbage. All served with a light fish sauce dressing that has no oil.
Servings 4
Calories 122kcal
Ingredients
- ½ head butter lettuce or salad greens of your choice
- ¼ head red cabbage thin sliced ¼" thick
- ½ ea red bell pepper sliced ¼" thick
- 1 ea Persian cucumber, sliced or about ½ c sliced cucumber of your choice
- ¼ c cilantro leaves roughly torn
- ¼ c mint leaves
- 8 oz cooked salmon broken into 1-2" chunks
- 1 ea mango cut into 1-2" chunks
Salad Dressing
- ¼ c fish sauce
- ¼ c water
- 2 Tb unseasoned rice vinegar
- 1 Tb sugar
- 2 teaspoon minced jalapeno seeds and white ribs removed, for less spiciness
- 1 teaspoon minced garlic
Instructions
- Whisk together the salad dressing ingredients until the sugar is dissolved and set aside. I like to shake everything together in a small jar.
- Lay the butter lettuce leaves on a serving platter.
- Toss the red cabbage, cucumber, red bell pepper, cilantro and mint with half of the salad dressing. Spread over the lettuce leaves.
- Arrange the mango and salmon chunks on top of the vegetables on the platter.
- Drizzle over the remaining salad dressing on top of the salad. Serve immediately.
Notes
This recipe serves roughly 2 as a main dish or 4 as a side dish.