This is a power bowl type of dinner. Mayo-free Mediterranean Coleslaw with Salmon served in flat bread bowls! A perfect weeknight dinner in 30 minutes or less.
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!
Mediterranean Coleslaw and Salmon Bowl
- Total Time: 40 minutes
- Yield: serves 4-6 1x
Description
This is a power bowl type of dinner. Mayo-free Mediterranean Coleslaw with Salmon served in flat bread bowls! A perfect weeknight dinner in 30 minutes or less.
Ingredients
For the Flatbread Bowls
- 4–6 Flatout® Flatbread (Protein Up or your choice), thawed
For the coleslaw dressing
- 1 large lemon, juice of
- 2 tbsp white wine vinegar
- 1/2 cup extra virgin olive oil
- 4 garlic cloves, chopped
- salt and pepper
- 1 tbsp ground sumac, more if you like
- 1 tbsp dried oregano
- 1 tsp crushed red pepper flakes, optional
For the Coleslaw
- 1/3 whole green cabbage head, thinly sliced or chopped
- 1/3 whole red cabbage head, thinly sliced or chopped
- 2 carrots, grated
- 6 radishes, trimmed, chopped or sliced into thin sticks
- 2 celery sticks, chopped
- 3 green onions, trimmed, and chopped (both the green and white parts)
- 2 cups chopped parsley leaves
- 2 cups chopped mint leaves
- 2 tbsp freshly grated ginger root
- 1 14-oz can chickpeas (optional, to be added at the end)
For the Salmon
Instructions
- 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 of chickpeas, then place it upside down on a baking sheet. Place a FlatOut wrap on top (see photo below) and bake in oven for 5-7 minutes until browned and you can feel the wrap harden. 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 4 FlatOut bread bowls with the coleslaw. Top each coleslaw portion with the chickpeas you held earlier. Finally add the salmon. Enjoy!
Notes
- 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!
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
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.
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
What else can I use the dressing on? I just used a bag of coleslaw so I have a good bit of dressing left. Thanks!!
Used a broccoli slaw mix and it turned out great. Added a little extra texture š
Great idea! Thanks for sharing!
Your recipes are all amazing! This recipe is perfect for hot summer day, I loved all the flavors and the flat out bowl was a great idea!
Thanks so much, Kim! Glad you like this simple recipe!!!
OMG THAT FLAKY SALMON HAS ME SWOOOOOONING! GET in my face! GET IN THERE!! š
Glad you like it!!! Thanks so much for stopping in GiGi!
These look delicious! Love the bread bowl idea especially!
Thanks so much, Sarah! Hope you give it a try.
I love coleslaw. This looks so good!
Enjoy, Mary! Thanks so much for the kind comment.
I want this!
WOW!! Incredible colors, flavors and textures! Looks like a perfect and FUN meal!!
They look absolutely perfect!
Thanks much, friend!
Wonderful recipe, looks absolutely fabulous. Can’t wait to try it soon!!
Thank you, Del! So easy and light! Hope you give it a try.
I could not find Sumac in 2 different stores. Is there something else I can use?
Thanks
Hi Bruce, Sumac spice has a tangy flavor (deeper, but less lemony than lemon itself); it does amp up the citrus dressing here. I use it a lot in salads especially, and I buy it mostly online here http://amzn.to/1tcOT9J. There is really not a replacement for sumac…but I would say, you can either omit and perhaps adjust the seasoning to your liking. Or, I have also used nutmeg and allspice in salads in the past. They would give a completely different effect, more earthy fragrant tones. If you choose to use either, you want to start with less and build from there. Hope this helps.
Suzy, I love the way you served this salmon. This is so fun and would wonderful for entertaining.
Thanks, Peter! I had a feeling you’d like this one.
This looks really great Suzy. I made a salmon dish last night as well.
I love that it cooks so quick and yet super delicious. I have to give this salad a try sometime soon.
PS: Love the new marble backdrop, my friend. š
Thanks much, babe! I knew you would approve of this recipe…Oh, you noticed my new board! Love it!