It is the dressing of lemon juice, olive oil, garlic, and Mediterranean spices that make this coleslaw anything but average. Then, it’s the use of peppery radish, green onions, and fresh herbs like parsley and mint that add even more of a Mediterranean accent to it. This is–more or less–my version of Salata Koronib, the Arabic cabbage salad of my childhood. You could say, this is the coleslaw of the Eastern Mediterranean.
Adding lightly spiced baked salmon and protein-up FlatOut FlatBread wraps turned my coleslaw recipe into a light and easy weeknight dinner. The idea for making the flatbread wraps into bowls came from this clever video! These coleslaw salmon power bowls are certainly Mediterranean diet approved! We’re talking a healthy dose of powerful vegetables and herbs; lean protein from the salmon and the FlatOut bread bowls; and a healthy “lug” of good-for-you extra virgin olive oil!
The Mediterranean flavors are so vivid in this coleslaw recipe, you will not miss the mayonnaise-laden kind. I promise. Quick Tip: This recipe is great for entertaining a large group. As it is, it can feed up to 6 people, and you can easily double the ingredients to serve more. Prepare the bread bowls and slaw earlier. Bake the salmon just before you are ready for dinner. Spread everything out buffet-style, and let your guests make their own coleslaw and salmon dinner bowls! Scroll below the print-friendly recipe for the step-by-step tutorial with photos. Enjoy!
Step-by-step tutorial for coleslaw and salmon bowls:
Prepare the bread bowls. Preheat the oven to 350 degrees F. Lightly oil the bottom of an oven-safe cup or the empty tin can from the chickpeas, then place it upside down on a baking sheet. Place a FlatOut wrap on top and bake in oven for 5-7 minutes until browned and you can feel the wrap harden. 4.3 from 3 reviews
Remove from the heat and let cool briefly, then carefully remove from the cup or tin can. Repeat with all 4 wraps (or use 4 cups or cans and do them all at once). Set the FlatOut bread bowls aside. Raise the oven heat to 425 degrees F so that it is ready for baking the salmon later. Prepare the coleslaw dressing. Simply place the lemon juice, vinegar, extra virgin olive oil in a small mixing bowl and whisk. Add the garlic and spices and whisk again to combine. Now prepare the coleslaw. Place the coleslaw vegetables with the fresh parsley, mint and grated ginger root in a large mixing bowl. Hold the chickpeas for later, if using. Toss gently. Top the coleslaw with the dressing you prepared earlier. Toss to combine. Set aside while you continue working or cover and refrigerate for later (or even over night).
Now bake the salmon. Place the salmon on a lightly oiled baking pan. Season with the salt, pepper and the remaining spices. Top with lemon juice and a generous drizzle of extra virgin olive oil. Bake in the now 425 degrees F heated oven for 15-20 minutes. Remove from heat and break into smaller bite-sized pieces.
Assemble the coleslaw salmon bowls. Now, simply fill the FlatOut bread bowls with the coleslaw. Top each coleslaw portion with the chickpeas you held earlier. Finally add the salmon. Or allow dinner guests to assemble their own coleslaw salmon bowls! Enjoy!
A Few More Light and Easy Recipes to Try: 15-Minute Artichoke Garden Flatbread Pizza Mediterranean-style Oven Baked Salmon in Foil One-pan Mediterranean Baked Halibut Israeli Couscous with Chopped Vegetables, Chickpeas, Artichokes Disclaimer: This is a sponsored post on behalf of Flatout® Flatbread. The recipe and all opinions are my own; I share them here for your benefit. Thank you for supporting quality brands that I love. This recipe is a part of Food Network’s Summer Soiree series, see the roundup below: Creative Culinary: Apple and Poppy Seed Coleslaw The Mediterranean Dish: Mediterranean Coleslaw and Salmon Bowl The Mom 100: Spicy Coleslaw Devour: 5 Ways to Make Your Picnic Slawsome The Wimpy Vegetarian: Vegan Mango – Melon Slaw with Ginger and Lime The Heritage Cook: Variations on Coleslaw – How To Make It Your Own (Gluten-Free) Taste with the Eyes: Ode to the Fish Taco – Fancy Halibut with Cabbage Slaw Elephants and the Coconut Trees: Raw Papaya and Green Mango Slaw Healthy Eats: 7 Summer Slaws That Put the Store-Bought Stuff to Shame In Jennie’s Kitchen: Fennel & Mint Slaw FN Dish: 8 Ways to Be in Awe of Slaw
