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.
4 cups thinly sliced green cabbage (1 L)
2 cups thinly sliced red cabbage (500 mL)
2 celery stalks, sliced thinly on the bias (2)
1 apple, cored and cut into matchsticks (1)
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)
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)
1/8 tsp salt (0.5 mL)
¼ tsp pepper (1 mL)
Tip: Leave the bones and skin in for added nutrition
Tip: use any leftovers stuffed into a pita half or as a sandwich filling.
4 cups thinly sliced green cabbage (1 L)
2 cups thinly sliced red cabbage (500 mL)
2 celery stalks, sliced thinly on the bias (2)
1 apple, cored and cut into matchsticks (1)
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)
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)
1/8 tsp salt (0.5 mL)
¼ tsp pepper (1 mL)
Tip: Leave the bones and skin in for added nutrition
Tip: use any leftovers stuffed into a pita half or as a sandwich filling.
When you get to know Canadian Canola, you just might fall in love.
