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)
- 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.
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.
- 4-6 people
- Total Fat
- 15.6 g
- Saturated Fat
- 1.9 g
- 56 mg
- 636 mg
- 17.6 g
- 2.9 g
- 13.2 g
- 23.4 g
- 525 mg