Apple and Cabbage Slaw with Salmon Salad recipe

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.

Prep Time

Servings

4-6

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 (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)

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)

1/8 tsp salt (0.5 mL)

¼ tsp pepper (1 mL)

  1. In a large bowl mix, together all coleslaw ingredients. Cover and place in the fridge until ready to serve.
  2. In another large bowl, add salmon and break into bite sized chunks. Add remaining ingredients and gently fold in until salmon is evenly coated.
  3. 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.

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 (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)

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)

1/8 tsp salt (0.5 mL)

¼ tsp pepper (1 mL)

Directions

  1. In a large bowl mix, together all coleslaw ingredients. Cover and place in the fridge until ready to serve.
  2. In another large bowl, add salmon and break into bite sized chunks. Add remaining ingredients and gently fold in until salmon is evenly coated.
  3. 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

Protein

23.4 g

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