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Asian Salmon Slaw Salad


From Eat Spin Run Repeat.
Ingredients:

  • 1 can sockeye salmon packed in water, drained (213g can)
  • 1 1/2 cups grated cabbage
  • 1 cup grated carrot
  • 1/2 cup diced seedless cucumber
  • 1/2 tsp sesame seeds

 
Dressing:

  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 2 tsp low-sodium soy sauce
  • 1/8 tsp ground ginger
  • 1/8 tsp garlic powder
  • a few pinches of chili flakes – or as much as you like!
  • 1/2 packet stevia or a few pinches of sugar

Mix together all dressing ingredients and set aside. Drain the salmon and empty the contents of the can into a bowl. Remove as many of the bones as you can, then add the remaining salad ingredients. Stir to combine, then drizzle the dressing over top and toss to coat. Serve among 2 plates, and top with additional toasted sesame seeds if desired.
Serves 2.
Nutrition per serving: 240 calories, 10g fat, 2g saturated fat, 44mg cholesterol, 499mg sodium, 11g carbs, 4g fiber, 5g sugar, 25g protein.

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Join The Conversation
Susannah-Chen Susannah-Chen 5 years
I think it depends. Sometimes those iceberg salads have a creamy, thousand island-like dressing, which isn't exactly low in fat. But other times, I'll see iceberg salads at Asian restaurants with a miso dressing, which I believe is actually quite healthy.
lauren lauren 5 years
Oh I love that dressing too! And this salad looks sooo good!
TiVo TiVo 5 years
Does anyone know if Asian dressing on the little iceberg salads they give at sushi and hibachi restaurants is healthy or not? I love Asian salads, and I love that dressing!
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