Purple Cabbage Salmon Salad

Preparation time:15 mins

A delicious "eat the rainbow" twist on our Crispy Noodle Salad turned into an easy, no-cook salmon salad dinner in under 20. Perfect for mid-week dinners, but it's also a great number for entertaining served to be shared. While hot smoked salmon is our first choice for this dish, roasted shredded chicken or pulled pork would also go well here as they all taste great with Chang's Original Hot Chilli Sauce 280ml and Chang's Crispy Noodle Salad Dressing. To make the meal gluten-free you can use Chang's Gluten Free Fried Noodles.



  1. Finely shred cabbage using a knife or a mandolin slicer. Place in a bowl. Chop coriander and spring onions and add to the bowl. Add Chang’s Fried Noodles and Salad Dressing and mix well to coat.
  2. Divide half the salad between 2 serving plates (store the rest of the salad in an air-tight container in the fridge for up to 24 hours).
  3. Top with hot-smoked salmon and drizzle each with Chan’s Hot Chilli Sauce. Sprinkle with sesame seeds and serve.

*You can purchase a single pack of two smaller hot-smoked salmon fillets or use a larger single pack and simply crumble the salmon on top, dividing between two plates.