A great showcase for fresh seasonal vegetables (you can sub in any you like or happen to have on hand), this recipe is a new take on the classic French salade niçoise. Cook and chill salmon in advance, or use leftover salmon if you prefer.


Preparation time: 45 minutes, plus time to chill the salmon, approximately three hours

Makes four servings


  • 8 cups shredded Napa cabbage
  • 4 hard-cooked eggs, peeled and halved
  • 2 cups cooked haricot vert (or green beans), about 6 ounces, blanched and chilled
  • 6 ounces baby heirloom or red potatoes, cooked, cooled, and halved
  • 1/2 cup kimchi
  • 1 cup shelled edamame
  • 12 cherry tomatoes
  • 1 pound cooked salmon, chilled and separated into large pieces
  • 1/2 cup mayonnaise
  • 1 tbs. sriracha
  • 4 lemon wedges

Divide the Napa cabbage into four bowls. Arrange the eggs, beans, potatoes, kimchi, edamame, tomatoes, and salmon over the greens. Stir the mayonnaise and sriracha together, and add a dollop onto each salad. Garnish with a lemon wedge.

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