Red Cabbage and Salmon Slaw with Cashew-Ginger Dressing
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Red Cabbage and Salmon Slaw with Cashew-Ginger Dressing

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, creamy, organic
  • 2 tbs. tamari, organic
  • 1 lemon juice, pure, organic
  • 2 tbs. honey, raw, unfiltered, organic
  • 1/2 c. ginger, fresh, organic
  • 5 clove garlic, fresh, organic
  • 1/4 c. water, purified
  • 1/2 head cabbage, red, fresh, organic
  • 1 bell pepper, red, fresh, organic
  • 2 carrot, fresh, organic
  • 6 oz. salmon, fresh, wild-caught


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.