Thai Style Salmon Salad

 

Meal Prep Cobb Salad

Say goodbye to boring soggy lunch salads and make this crunchy Thai salad instead!  Making a hearty veggie salad like this is perfect for meal prep because it won’t get soggy throughout the week.  Plus this is packed with flavor and you can add your own fun toppings to spice things up a bit!

Salad:
1 bag of shredded cabbage or coleslaw mix 
1 red bell pepper thinly sliced 
2 Persian cucumbers thinly sliced into sticks 
4 scallions thinly sliced
1/2 cup of shelled edamame
1 mango chopped
1 piece of cooked salmon

Dressing:
1/3 cup of peanut butter
1 tbsp rice vinegar
1 tbsp sesame oil 
2 tbsp coconut aminos
Juice of 1/2 a lime
Splash of water
Salt and pepper to taste

Optional toppings: chopped cashews or peanuts, garlic chili oil, avocado


Method

  • Add all of your veggies to a bowl. 

  • Whisk your dressing ingredients together in a bow until creamy adding in small amounts of water until creamy and blended.

  • Pour the dressing over the salmon and mix well.

  • Flake your salmon with a fork and add it to the bowl along with the chopped mango.  Mix again. 

  • Serve in bowls and add your fave toppings!  Or separate into individual containers if meal prepping for grab and go meals during the week. 

    Makes about 4 servings.

    *If you aren’t a salmon fan or not in the mood for it, you can totally used cooked grilled or rotisserie chicken!

Thai style salmon salad with mango and edamame