Submitted by: Kim
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 4
Whole Foods had this as a recipe taste demo today. It was delicious! I wish I had thought to take a picture at the store but will upload one once I make it.
1 c. cashew butter
2 tbsp. tamari, organic
1 lemon juice
2 tbsp. honey, raw
1/2 c. fresh ginger
5 clove garlic
1/4 c. water
1/2 head red cabbage
1 red bell pepper
2 carrot
6 oz. salmon
Pre-heat oven to 400
For dressing, place cashew butter in a blender with tamari, lemon juice, honey, ginger, garlic, water and blend. Add up to 1/4 cup water to thin if necessary. Combine the cabbage, red pepper and carrots in a bowl. Add 1/4 to 1/2 of the cashew-ginger dressing and mix thoroughly.
Spray an oven safe pan with cooking spray, add salmon and cook over medium-high heat. Allow one side to cook until golden brown, turn and cook the other side. Place in oven for 7-10 minutes or until you can flake fish with a fork. Add flaked salmon to cabbage slaw mixture. Toss and serve.
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