There’s something incredibly satisfying about a salad that balances crisp textures, bright vegetables, and a rich, nutty dressing — and this Crispy Salmon Salad with Cabbage and Peanut Dressing delivers on every level. Bite-sized cubes of salmon seared until golden, a crunchy cabbage and carrot base, toasted nuts for extra bite, and a luscious peanut dressing that ties everything together. This salad is perfect for a weeknight dinner, a packed lunch, or a celebratory weekend meal when you want something fresh but substantial.

Below you’ll find a lively introduction to the flavors and a relaxed walkthrough that keeps the prep simple and approachable. The ingredient list that follows is exact — I used those amounts when I cooked this myself — and the directions are rewritten into clear, step-by-step instructions so the whole process feels effortless.

Why you’ll love this recipe

Flavor balance: Savory coconut aminos (or soy sauce), tangy rice vinegar, and toasty sesame oil give the salmon a deep, savory crust while the peanut dressing provides creamy, nutty sweetness.
Textural contrast: Crispy seared salmon cubes meet crunchy shredded cabbage, crunchy roasted cashews, and optional sliced almonds for a satisfying mouthfeel.
Quick to make: The salmon cooks fast in a single skillet, while the salad components take only a few minutes to assemble.
Versatile: Serve it on a bed of greens for a lighter meal, toss everything together for a family-style platter, or pack it for lunch the next day — the dressing holds up well.

Ingredients

Follow the list below exactly when cooking, as quantities are important for the right balance of flavors and textures.

1 Tbsp avocado oil
1 lb salmon, chopped into bite-sized cubes
3 Tbsp coconut aminos or soy sauce
2 Tbsp rice vinegar
4 large cloves garlic, minced
2 tsp toasted sesame oil
Sea salt to taste
4 cups green cabbage, thinly sliced
3 cups purple cabbage, thinly sliced
2 cups baby spinach, chopped
2 cups grated carrot
1 red bell pepper, cut into matchsticks
5 green onions, chopped
1 cup roasted cashews
1/2 cup sliced almonds, optional
1/2 cup dried cranberries
1/4 cup avocado oil or olive oil
1 Tbsp toasted sesame oil
3 Tbsp peanut butter
3 Tbsp coconut aminos or soy sauce
1/4 cup rice vinegar
2 Tbsp pure maple syrup
1 small clove garlic, peeled
2 tsp fresh ginger, peeled and grated

Equipment

Large mixing bowl
Large nonstick or cast-iron skillet
Medium bowl or jar for dressing
Sharp knife and cutting board
Microplane or grater for ginger
Tongs or spatula

Prep at a glance

Chop salmon into bite-sized cubes.
Thinly slice green and purple cabbage.
Chop spinach, grate the carrots, and slice the bell pepper into matchsticks.
Chop green onions and measure nuts and dried cranberries.
Make the peanut dressing and set aside.

Step-by-step directions

Marinate the salmon: Place the 1 lb salmon cubes in a bowl. Add 3 Tbsp coconut aminos or soy sauce, 2 Tbsp rice vinegar, 4 large cloves garlic (minced), 2 tsp toasted sesame oil, and a pinch of sea salt. Toss gently so each piece is coated. Let the salmon sit while you prep the vegetables — about 10 minutes will deepen the flavor without making the fish too soft.
Make the peanut dressing: In a medium bowl or jar, combine 1/4 cup avocado oil or olive oil, 1 Tbsp toasted sesame oil, 3 Tbsp peanut butter, 3 Tbsp coconut aminos or soy sauce, 1/4 cup rice vinegar, 2 Tbsp pure maple syrup, 1 small clove garlic (peeled), and 2 tsp fresh ginger (peeled and grated). Whisk or blend until smooth and creamy. If the dressing is too thick, add a teaspoon or two of warm water to loosen it. Taste and adjust: a little more maple syrup for sweetness, an extra splash of vinegar for brightness, or a touch more coconut aminos for saltiness.
Prepare the salad base: In a large mixing bowl combine 4 cups thinly sliced green cabbage, 3 cups thinly sliced purple cabbage, 2 cups chopped baby spinach, 2 cups grated carrot, 1 red bell pepper cut into matchsticks, and 5 chopped green onions. Toss briefly so everything is distributed evenly.
Toast the nuts (if needed): If your roasted cashews need toasting for extra crunch, warm a dry skillet over medium heat and toast the 1 cup roasted cashews and 1/2 cup sliced almonds (if using) for 2–3 minutes, shaking the pan until they’re fragrant and slightly golden. Watch them carefully to avoid burning. Remove from heat and set aside to cool.
Cook the salmon: Heat 1 Tbsp avocado oil in a large nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add the marinated salmon cubes in a single layer, giving each piece space. Let the salmon sear undisturbed for about 2–3 minutes, then use a spatula or tongs to turn cubes so other sides can sear. Cook for an additional 2–3 minutes until the salmon is golden and just cooked through. Depending on cube size and your stove, total cooking time will be roughly 5–7 minutes. Transfer the cooked salmon to a plate and season lightly with sea salt to taste.
Assemble the salad: Add the cooled toasted cashews and optional sliced almonds, plus 1/2 cup dried cranberries to the large bowl with the shredded cabbage and vegetables. Toss lightly to combine so nuts and cranberries are distributed throughout.
Dress the salad: Drizzle about two-thirds of the peanut dressing over the salad and toss gently until the vegetables are evenly coated. Reserve the remaining dressing to serve on the side so guests can add more if desired.
Plate and top with salmon: Serve the dressed cabbage mixture on a large platter or divide it among individual plates. Spoon the crispy salmon cubes over the top of the salad. Scatter any leftover chopped green onions for color and extra fresh bite.
Final adjustments and serving: Taste a bite and add sea salt if needed. If you prefer a bit more tang, drizzle a touch more rice vinegar over the finished salad. Serve immediately so the salmon is warm against the cool, crisp vegetables, or allow everything to cool slightly for a room-temperature salad.

Make-ahead tips and storage

You can chop and slice all vegetables up to 24 hours in advance and store them in separate airtight containers in the refrigerator. Keep the dressing chilled in a jar and give it a good shake before using.
Cooked salmon is best the same day but will keep in the refrigerator for up to 2 days. Reheat gently or enjoy at room temperature.
If packing for lunch, store the dressing separately and add just before eating to preserve the crunch of the cabbage and nuts.

Variations and swap ideas

Make it spicier: Add a small drizzle of sriracha to the peanut dressing or sprinkle crushed red pepper over the salmon.
Nut-free: Replace peanut butter with sunflower seed butter and swap cashews/almonds for roasted pumpkin seeds.
Extra citrus: Stir 1–2 tsp lime juice into the dressing for bright citrus notes.
Grain bowl: Serve the salad over cooked rice or quinoa for a heartier meal.

Notes on ingredients

Salmon: Choose fresh, firm salmon. Cutting it into bite-sized cubes helps it sear quickly and develop a golden crust.
Coconut aminos or soy sauce: Both provide savory umami; coconut aminos are slightly sweeter and lower in sodium than regular soy sauce. Use whichever you prefer.
Peanut butter: Use a creamy, well-stirred jar for the smoothest dressing. Natural peanut butter works fine, but you may need to whisk it longer to reach a smooth consistency.
Toasted sesame oil: A little goes a long way; it adds deep, nutty aroma to both the salmon marinade and the dressing.

Final thoughts

This Crispy Salmon Salad with Cabbage and Peanut Dressing is a dependable, flavorful recipe that feels both fresh and indulgent. The seared salmon brings depth and protein, while the cabbage and carrots add a satisfying crunch. The peanut dressing is impossibly creamy and bright, coating each forkful with nutty richness. It’s the kind of meal you want to make when you crave something shareable, colorful, and full of texture. Give it a try — you’ll love how the pieces come together so quickly and so beautifully.

Happy cooking, and enjoy your Crispy Salmon Salad with Cabbage and Peanut Dressing!