Salted Cod Salad (Buljol)
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Who said you can’t have salad for breakfast? This salted cod salad (Buljol) is a traditional breakfast in Trinidad and Tobago and is quite popular throughout the Caribbean!
There’s nothing quite like a healthy salad! This yummy Trini dish has all the incredible Caribbean flavors in one bowl. It’s so easy to make, too, with just a few simple ingredients!
What is Salted Cod Salad (Buljol)?
This Salted Cod Salad (Buljol) recipe is healthy, great for breakfast, brunch, or lunch, and is easily adaptable. Buljol is a traditional breakfast dish from Trinidad and Tobago. It’s a combination of vegetables and cooked salt cod.
When it comes to making salads, I really love experimenting with lots of different flavors, like this Healthy Thai Salad, Simple Celery Salad (Waldorf Apple Salad), Korean Cucumber Salad (Oi Muchim), and this delicious Massaged Kale Salad with Lemon!
- Bell pepper: I used yellow bell pepper, but you could use red bell peppers, too.
- Cooked salted cod: I always make my own. To learn how you can make it, too, just check out my recipe How to desalt and cook Salt Cod, it’s really easy!
- Chili peppers: this gives a nice spicy touch to the salad. You can use your favorite chili peppers like pimento, habanero, scotch bonnet, etc.
- Tomato: I used a fresh Santorini tomato. You can use what you have at hand.
- Cabbage: cabbage adds a nice texture to the salad.
- Lemon: I used freshly squeezed lemon juice.
- Garlic: for a nice zing!
- Onions: I used a combination of white onions and a few spring onions.
- Cilantro: I really love the flavor it gives.
I like to keep my salted cod salad simple, but feel free to include a few other ingredients, if you wish. Here are a few options:
- Boiled eggs: add eggs for a more protein-packed dish. I think they pair well with the fish and vegetables.
- Cucumbers: cucumbers would make the salad really refreshing. Just make sure to use a low-seed variety or deseed your cucumber in advance.
- Avocados: avocados are always great in salads, like this Simple Quinoa Salad with Walnuts and Avocado!
- Avocado oil: this homemade avocado oil would be delicious in this salad!
- Olive oil: I think olive oil would add a nice richness to the salad.
How to Make Salted Cod Salad (Buljol)
First, you chop all the vegetables into small pieces. I like to try and keep them all the same size. You can shred the cabbage using a mandolin is preferred.
Then you add the chopped vegetables to a large bowl.
After that, add the cooked cod and the lemon juice. Finally, mix everything together really well and enjoy! How easy was that?
How to Serve Salted Cod Salad
There are lots of different ways to enjoy this salad. One of my favorite ways is with a delicious coconut bake! The two make a great flavor combination! Coconut bake is super simple to make, too!
In addition, this buljol salad is great on top of boiled yucca and/or cassava.
You could also serve this salted cod salad over toast. I really like it over buttered toast with slices of avocado on the side!
For an even yummier Caribbean dish, this salted cod salad would certainly pair well with plantains!
Recipe Notes & Tips
For the best authentic flavor, I highly suggest you cook your own salted cod, rather than buy ready-made. It really makes a huge difference!
How long does this salad last? I’d keep it in an airtight container in the fridge for up to 2-3 days.
More Pescatarian Recipes
- The Best Tuna Pasta Salad
- Air Fryer Shrimp (So Quick!)
- Pan Seared Chilean Sea Bass
- Easy Air Fryer Cod
- Baked Teriyaki Salmon (+ Broiled | Air Fried | Pan-Fried)
- Salmon in the Oven and Air Fryer Salmon
If you try this Salted Cod Salad (Buljol) recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Salted Cod Salad (Buljol)
- 10 oz salted cod desalted and cooked
- 2-3 chilies more or less to taste; pimento pepper, habanero, scotch bonnet, etc
- 1 bell pepper yellow, red, etc; or 2 halves of different peppers
- 1 tomato
- 1/2 cabbage head
- 1 garlic clove use more to taste
- 1 onion small, sweet
- 2 spring onion or scallions
- 0.7 oz cilantro
- 1 lemon 3 Tbsp
- If you don't already have desalted and cooked cod, you need to do that first. Follow the method in my How to desalt and cook Salt Cod, but keep in mind that desalting the cod takes about 12 hours of soaking in water.
To prepare the salad
- Chop all the vegetables into small pieces. I like to try and keep them all the same size. You can shred the cabbage using a mandolin is preferred.
- Add the chopped vegetables to a large bowl.
- Add the cooked cod and the lemon juice.
- Mix everything together really well.
How to store
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.