Eat veggies
Apple and Cabbage Slaw with Salmon Salad
A two for one, this recipe is delicious served family style and even better the next day as a sandwich filler. The crispy coleslaw base and creamy salmon salad is an unexpected but satisfying weeknight meal. Keep the salmon in bite-sized chunks instead of mashing it for a different take on canned salmon.
Updated
Ingredients
Coleslaw
- 4 cups thinly sliced green cabbage (1 L)
- 2 cups thinly sliced red cabbage (500 mL)
- 2 celery stalks, sliced thinly on the bias
- 1 apple, cored and cut into matchsticks
- 2 Tbsp fresh chopped dill (30 mL)
- 2 Tbsp apple cider vinegar (30 mL)
- 2 Tbsp honey (30 mL)
- ¼ cup canola oil (60 mL)
- ¼ tsp salt (1 mL)
Salmon salad
- 2 – 8oz cans salmon, drained (450 g)
- 2 Tbsp plain yogurt (30 mL)
- 2 Tbsp mayonnaise (30 mL)
- ¼ cup diced pickles (60 mL)
- 1 lemon, zested and juiced
- 1/8 tsp salt (0.5 mL)
- ¼ tsp pepper (1 mL)
Directions
- In a large bowl mix, together all coleslaw ingredients. Cover and place in the fridge until ready to serve.
- In another large bowl, add salmon and break into bite sized chunks. Add remaining ingredients and gently fold in until salmon is evenly coated.
- To serve, scoop coleslaw onto a serving platter. Scoop the salmon out into the centre of the coleslaw.
Tip: Leave the bones and skin in for added nutrition
Tip: use any leftovers stuffed into a pita half or as a sandwich filling.
Nutritional Analysis
| Calories | 299 |
|---|---|
| Total Fat | 15.6 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 56 mg |
| Sodium | 636 mg |
| Carbohydrates | 17.6 g |
| Fiber | 2.9 g |
| Sugar | 13.2 g |
| Protein | 23.4 g |
| Potassium | 525 mg |
