Gluten and Dairy Free Thai Salmon Rainbow Salad

Thai Salmon Rainbow Salad

Course Main Course
Cuisine Thai
Servings 2 people


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


  • Season the salmon steaks with salt and pepper and cook on a medium heat in a shallow pan for about 4-5 minutes on each side
  • Make up the rainbow salad by chopping up the green and red cabbage, avocado, mango, carrot, pepper and onion
  • In a small bowl make the dressing by stirring together the peanut butter, boiled water, rice vinegar, soy sauce, honey and lime juice
  • Add in a few chilli flakes and season with salt and pepper
  • Beat until it makes a smooth sauce
  • Stir the dressing through the rainbow salad
  • Flake the salmon into large chunks
  • Stir through the salad and serve
Keyword salad, salmon