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The salmon mango salad in two bowls with a fork. Lime wedge and sesame seeds are are on the side.

Mango Salmon Salad

  • Author: Caitlin Rule
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Grill, chop
  • Cuisine: Asian


This mango salmon salad is the ultimate summer salad recipe! Grilled salmon is paired with a delicious mango cabbage slaw and is tossed in the yummiest tahini lime dressing. 


  • 4 x salmon fillets (500g/ 1 lbs), cut into 3cm cubes
  • Salt + pepper
  • 2 cups red cabbage, finely shredded
  • 4 cups Savoy cabbage, finely shredded
  • 1 cup mint leaves, chopped
  • 1/2 cup coriander (cilantro) leaves
  • 2 Lebanese/ Persian cucumbers, diced
  • 1 large mango, diced
  • 3 tablespoons toasted sesame seeds

Tahini time dressing:

  • 1/4 cup tahini
  • 1/4 cup coconut aminos or tamari
  • 1/3 cup rice vinegar
  • Juice and zest of 1 lime


  1. Salmon: Cut the salmon fillets into 3cm chunks and season well with salt and pepper. Heat a skillet over a medium heat. Spray with oil, add the salmon and cook for 3 minutes each side or until just cooked through. Transfer to a plate and set aside to cool slightly.
  2. Prepare the vegetables: Shred the cabbage on a mandolin slicer or in a food processor using the slicing attachment. Dice the cucumbers, remove the mint and coriander (cilantro) leaves from the stem and roughly chop.
  3. Mango: Cut the mango, into small cubes.
  4. Salad: in a large mixing bowl, combine the shredded cabbage, cucumbers, herbs, mango and sesame seeds.
  5. Tahini lime dressing: In a bowl or jar, combine the tahini, coconut aminos, vinegar, lime juice + zest. Whisk until smooth and creamy.
  6. Combine: Pour the dressing over the salad. Gently toss until everything is covered in the dressing. Divide into bowls and top with the salmon chunks. Serve and enjoy!


  • Want some grains? Add 2 cups of cooked brown/ white rice, quinoa or couscous to the mango salad.
  • Instead of salmon you can use grilled chicken breast, prawns (shrimp) or tofu.
  • Store: Leftovers will keep in two seperate airtight containers for up to 3 days. Store salmon seperate.

Keywords: mango, salmon, slaw, summer salad, salmon salad, coleslaw