Salmon with Slaw and Cilantro Tahini Dressing
Serves: 4
  • 1 pound salmon
  • 1 tbsp olive oil
  • salt and pepper
  • 1 cup cilantro leaves
  • 1 half of Serrano pepper, roughly chopped
  • 3 green onions, roughly chopped
  • 1 clove garlic, roughly chopped
  • ¼ cup tahini
  • ¼ cup lime juice, about 2 limes
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 2 tsp honey
  • 1½ tsp salt
  • freshly ground black pepper
  • 5 cups thinly sliced cabbage, about ½ of a medium sized head
  • 2 cups of shredded carrots
  • 2 avocados, sliced
  • ½ English cucumber, sliced
  • brown rice for serving, optional
  1. Preheat oven to 375°. On a foil lined baking sheet, coat salmon with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until cooked through. Allow to cool. Flake the salmon, or leave whole if desired.
  2. In a food processor or blender, combine cilantro, Serrano, green onions, garlic, tahini, lime juice, water, salt and pepper. Process until smooth and creamy.
  3. Toss the cabbage and carrots with ⅓ cup of the dressing.
  4. In 4 bowls, add desired amount of brown rice, a ¼ of the salmon and slaw to each bowl. Top with avocados and cucumbers. Drizzle with more dressing. Serve.
Recipe by Cooks and Kid at