Salmon Slaw with Parmesan Herb Dressing

Here is a great lunch salad that is packed with omega-3 fatty acids and cruciferous vegetables. Make up a batch and you will have lunch for a few days ready and waiting in your refrigerator.  Don’t have any salmon? Try tuna or any kind of cooked fish leftover from supper.

Salmon Slaw with Parmesan Herb Dressing

Salmon Slaw with Parmesan-Herb Dressing

  • 6 cups of shredded and chopped cabbage (I use half red cabbage and half green)
  • 4 medium carrots, shredded
  • 1 can (15 oz.) wild salmon (may substitute other kinds of fish either cooked fresh or canned)
  • Parmesan Herb Dressing

Stir all ingredients together and refrigerate to blend flavors.

Parmesan-Herb  Dressing

  • ½ cup mayonnaise (here’s my recipe for homemade mayo)
  • ½ cup Greek yogurt
  • ¼ cup white wine vinegar
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • ¾ teaspoon dried sage
  • ¾ teaspoon dried thyme
  • Dash of cayenne pepper
  • Freshly ground pepper to taste
  • ½ cup of shredded parmesan (not the fine, dry kind)

Mix ingredients together in order given. For best results make at least an hour ahead of time to let flavors blend.

I plan to try the dressing with fresh herbs this summer. I’ll update you then.

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3 comments

  1. Lisa

    LOVE this recipe! I’m going to try this very soon!

  2. Thanks, Lisa! I’m sure you’ll like it. :)

  3. This really looks good. I’m always trying to get more omega 3s.

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