Shredded Cabbage and Salmon Salad
This is a delicious recipe we had for dinner the other night, plenty for leftovers for lunch the next day too!
1 tsp finely grated lime zest and 2 tbsp lime juice
1 tbsp honey
6 tsp soy sauce (low sodium)
1 tbsp sesame oil
3/4 pound salmon fillet, skin removed
5 tsp grated peeled, fresh ginger
1/4 head cabbage, cored and shredded (4 cups)
1/2 head red cabbage, cored and shredded (4 cups)
Cook edamame according to package directions, drain. In a small bowl stir together lime zest, honey, and 2 tsp of soy sauce. Grill salmon until opaque throughout and slightly flakey. Let cool slightly. While cooking, in a large bowl whisk together lime juice, ginger, 4 tsp soy sauce, and 1 tbsp sesame oil. Add cabbages, edamame and toss to coat. Flake salmon onto salad and enjoy!
Adapted from EveryDay Food by Martha Stewart
