Smoked Fish and Napa Cabbage Salad
This hearty fall salad uses hot-smoked trout and an Asian-inspired dressing made with garlic, ginger, rice vinegar, and honey.
Ingredients
Dressing:
- 1 clove garlic, minced
- 1 tbs. grated fresh ginger
- 2 tbs. unseasoned rice vinegar
- 1 tbs. honey
- 3 tbs. avocado oil (or other neutral oil)
- 1 tbs. toasted sesame oil
- 1 tsp. sriracha sauce
Salad:
- 8 oz. hot-smoked trout, salmon, or whitefish (bones removed)
- 4 cups thinly sliced napa cabbage
- 4 ribs celery, sliced diagonally
- 1 small red bell pepper, thinly sliced
- 4 scallions, sliced diagonally
Directions
STEP 1
Combine all the dressing ingredients in a jar and shake well to blend.
STEP 2
Cut the fish into bite-sized pieces. Spread the cabbage on a large platter or four plates, then top with the celery, red pepper, scallions, and fish.
STEP 3
Drizzle with dressing and serve.
For more flavorful, autumn inspired recipes visit “5 Hearty Fall Salads“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
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Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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