Gluten and Dairy Free Thai Salmon Rainbow Salad

serves / makes 2
15 prep time
15 mins cooking time


This recipes makes a lovely fresh dinner or lunch. The rainbow salad has that lovely crunch to it as the vegetables are raw. The salad dressing has a lovely creaminess due to the peanut butter but is still dairy free!


For the salad:

  • 2 salmon steaks
  • 1/2 small red cabbage, shredded
  • 1/2 small green cabbage, shredded
  • 1 avocado, diced
  • 1 mango, peeled and diced
  • 1 carrot, grated
  • 1 red pepper, diced
  • 1/2 red onion, finely sliced

For the dressing:

  • 2 tablespoons peanut butter
  • 3 tablespoons boiled water
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • few flakes of dried chilli
  • salt and pepper for seasoning

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  1. Season the salmon steaks with salt and pepper and cook on a medium heat in a shallow pan for about 12-15 minutes
  2. Make up the rainbow salad by chopping up the green and red cabbage, avocado, mango, carrot, pepper and onion
  3. In a small bowl make the dressing by stirring together the peanut butter, boiled water, rice vinegar, soy sauce, honey and lime juice
  4. Add in a few chilli flakes and season with salt and pepper
  5. Beat until it makes a smooth sauce
  6. Stir the dressing through the rainbow salad
  7. Plate the salad and top with the salmon steak

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