Winter Slaw with Quick Salmon Cakes

Canned wild salmon makes a quick and easy topping to this hearty and heart-healthy winter salad. Our Winter Slaw with Quick Salmon Cakes are easy to transport; simply pack the vegetables and dressing separately. You can cook the salmon patties in advance and then put the rest of the dish together quickly when you’re ready to eat. For more FREE Paleo seafood recipes, check out our PaleoPlan recipe center!

Winter Slaw with Quick Salmon Cakes
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Winter Slaw with Quick Salmon Cakes

Servings 4

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 531

carbohydrate 22.8g

protein 25.6g

fat 40.4g

saturated fat 5.2g

cholesterol 80mg

sodium 412mg

potassium 887mg

fiber 5.6g

sugar 6.6g


Winter Slaw

  • 4 tablespoon(s) olive oil
  • 2 tablespoon(s) white wine vinegar
  • 1 teaspoon(s) honey, raw
  • 1/2 teaspoon(s) mustard, dijon
  • 1/2 head(s) cabbage(s), green about 2 cups (4 servings) shredded, red or green or mixed
  • 1 bunch(es) kale finely chopped
  • 2 medium carrot(s) peeled and grated
  • 1 medium onion(s) thinly sliced

Salmon Cakes

  • 2 can(s) salmon (6oz)
  • 2 tablespoon(s) Paleo mayonnaise
  • 1 medium lemon(s) juiced
  • 1 teaspoon(s) dill, fresh chopped
  • 1 tablespoon(s) parsley, fresh chopped
  • 1 large egg(s)
  • 2 tablespoon(s) almond flour
  • 1/2 teaspoon(s) sea salt
  • 1/2 teaspoon(s) black pepper
  • 2 tablespoon(s) olive oil


  1. Make the slaw by whisking the oil, vinegar, honey, and mustard in a large bowl. Add the vegetables and toss well to coat.
  2. To make the salmon cakes, combine all of the ingredients except the olive oil in a bowl. Form into 2-3 inch patties. Heat the oil in a heavy bottomed skillet over medium high heat. Fry the cakes until well browned on both sides and serve over the salad.