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Crunchy Vegetable Salad With Salmon
A Lambert Produce Recipe

Crunchy Vegetable Salad With Salmon Recipe

An image of a vegetable salmon salad on a white plate on a white background.

Our asian inspired Crunchy Vegetable Salad with Salmon is fast to make but will be eaten up even faster!





  • 100g dried vermicelli noodles
  • 100g sugar snap peas, trimmed
  • 2 long red chillies
  • 1 stalk lemongrass, bruised
  • 4 kaffir lime leaves, torn
  • 4cm piece fresh ginger, peeled and thinly sliced
  • 4 boneless salmon fillets, skin on
  • 2 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 1 baby wombok, shredded
  • 125g bean sprouts, trimmed
  • 1 Lebanese cucumber, halved and thinly sliced
  • 2 carrots, cut into long matchsticks
  • 125g cherry tomatoes, quartered
  • 3 green onions, thinly sliced
  • ½ cup unsalted cashew nuts, roasted and roughly chopped
  • Lime wedges, to serve
  • Fresh coriander sprigs, to serve


1. In a heatproof bowl, place the vermicelli noodles. Cover with boiling water and let stand for 5 minutes. Add the sugar snap peas in the last minute to cook. Drain and refresh under cold water. Drain again. Return the noodles to the bowl and halve the snap peas lengthways.

2. While the noodles are cooking, halve one of the chillies lengthways and thinly slice the second chilli.

3. In a large, deep frying pan, place 2 litres of water, chilli halves, lemongrass, lime leaves, and ginger over medium-high heat. Bring to a boil, then reduce heat to low.

4. Add the salmon fillets to the pan and cover. Cook for 5 minutes, or until cooked to your liking.

5. Carefully remove the salmon from the pan and transfer to a plate. Discard the liquid. Flake the salmon onto the plate.

6. In a separate bowl, combine the fish sauce, lime juice, and vegetable oil to make the dressing.

7. To the noodles, add the shredded wombok, bean sprouts, cucumber, carrot, cherry tomatoes, green onions, and cashews. Toss to combine.

8. Transfer the salad to a serving plate and top with the flaked salmon.

9. Drizzle the salad and salmon with the dressing.

10. Top with fresh coriander sprigs and sliced chilli.

11. Serve with lime wedges. Enjoy!