Prepare the vegetables

• Finely shred the white and red cabbage and add to a large bowl.
• Julienne the carrot and slice the cucumber, then add to the bowl.
• Thinly slice the spring onion and add it in.

Make the dressing

• Whisk the soy sauce, sesame oil, lime juice, honey and olive oil together.
• Season with salt and pepper.

Cook the salmon

• Cut the salmon into cubes.
• Sear the salmon in a hot pan until just cooked through and lightly golden.

Assemble the salad

• Toss the vegetables with the dressing.
• Top with the warm salmon, sliced avocado and toasted sesame seeds.
• Serve as is or with rice.