Chinese Salmon Salad

A fresh twist on an old favorite

There are a ton of recipes out there for Chinese Chicken Salad. It’s an incredibly popular option for meal prep, lunch, and dinner. So I decided to to put a new spin on an old classic. This version uses salmon as the protein. You could also use ahi tuna steak if you prefer.

The dressing for this salad is a basic Asian vinaigrette. I prefer to use coconut aminos in place of soy sauce. Coconut aminos has a similar flavor, although a little lighter and sweeter. It’s also soy free, gluten free, and much lower in sodium, making it anti-inflammatory friendly. I also chose to use avocado oil instead of olive oil. Both are rich in heart-health omeg-3s so it really comes down to personal preference.

When mixing dressings, I find it easiest to whip them up in a mini food processor. If you don’t have one, I highly recommend getting one. They’re relatively inexpensive and come in really handy for making salad dressings and chopping nuts.


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Chinese Salmon Salad

A new twist on an old favorite
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Main Course, Salad
Cuisine American, Chinese
Servings 3


  • Mini food processor


For the Salad

  • 1/2 12oz Bag of Coleslaw Mix
  • 1/2 cup Matchstick Carrots
  • 1 cup Sugar Snap Peas halved
  • 1/2 lb Salmon cooked and flaked
  • 3 Green Onions sliced
  • 1 cup Oranges, supremed or one 12-15oz can mandarin oranges, drained
  • 1/3 cup Sliced Almonds

For the Dressing

  • 3 tbsp Coconut Aminos
  • 2 tbsp Avocado Oil
  • 3 tbsp Toasted Sesame Oil
  • 4 tbsp Rice Vinegar
  • 1/2 tsp Dried Ginger
  • 1/2 tsp Powdered Garlic


For the Salad

  • In a large bowl, combine the coleslaw mix, carrots, peas.
  • Top with the salmon, green onions, oranges, and almonds.
  • Add the dressing or serve on the side if preferred.

For the Dressing

  • In a small food processor, combine the dressing incredients.

Find the Ingredients

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