Salmon And Cabbage-Red Onion Slaw Sandwich
makes 2 sandwiches
We got on a big slaw-and-salad-as-sandwich kick in 2007, and this was one of the results. This is a great Saturday afternoon sandwich, and it also turns out to be a pretty solid hangover choice. Occasionally, we've sprinkled olives, pickles and/or capers on top.
1 medium head savoy cabbage (about 1 pound), thinly sliced
1/2 large red onion, thinly sliced
1/4 cup chopped fresh parsley
4 tablespoons plain yogurt
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 slices good bread
4 teaspoons fresh mayonnaise
1 (7 1/2-ounce) can of premium quality Alaskan sockeye salmon
prep: 15 minutes
total: 15 minutes
large bowl
medium bowl
whisk
tongs
1. Prep the cabbage and the onion and toss them together in a large bowl. In a medium bowl, whisk together the parsley, yogurt, olive oil, red wine vinegar, garlic, salt and pepper until they're combined. Toss this dressing with the slaw a little at a time and toss to combine. Add more salt and pepper to taste.
2. Toast (or broil) the bread. Spread a teaspoon of mayonnaise on each slice, then spread a couple of spoonfuls of the slaw on two of the slices. Break the salmon into chunks and layer it on top of the slaw. Close each sandwich with the remaining slices of bread.
