Paleo Salmon Slaw

Prep Time

5 min

Cooking Time

10 min




  • 2 salmon fillets (wild-caught)
  • 1/2 cup home-made mayonnaise
  • 1 1/2 teaspoons coconut aminos
  • 1 teaspoon honey
  • 1 teaspoon lime juice
  • 1/4 small red cabbage, thinly sliced
  • 1 baby fennel, thinly sliced
  • 1 bunch coriander, chopped
  • pinch of ground sea salt
  • pinch of cracked black pepper


  • Place each salmon fillet into a food grade vacuum sealed bag. Bring half a pot of water to simmering point then add the salmon.
  • Cover the pot and leave to cook for 6-8 minutes (depending on the thickness of the salmon fillets). Remove the bags from the water and allow to cool slightly before opening.
  • Make the dressing by combining the mayonnaise, coconut aminos, honey and lime juice in a small bowl.
  • In a large salad bowl combine the red cabbage, fennel and coriander. Add the mayonnaise dressing and toss to coat evenly.
  • Break the salmon fillets into pieces and gently toss into the salad to serve.


Not your regular ‘ol coleslaw recipe. The salmon slaw is protein-packed and filled with crunchy cabbage and tons of flavor. It can be served as a side or as a light entrée.