Apple and Cabbage Slaw with Salmon Salad

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.