Grandma Irma Zuanich was very fine cook. As a matter of fact, in her obituary, it was noted that she “…Made the best Slav Spaghetti on South Hill.” Among her recipes was a coleslaw that we adapted, with superior results, to using canned salmon rather than small Oregon shrimp she recommended. Her wonderful recipe, available on our website as “Irma Beulah’s Salmon Coleslaw” will appear at the bottom, but I think I have found a better version of this wonderful salad.
Cabbage and salmon do not make an instant food marriage in my head, but I assure you, it is a wonderful result, and so healthy. Just today for lunch I toasted my favorite hearty rye bread (Mestermache brand), sliced some provolone cheese and ate it with a dish of this wonderful coleslaw recipe that follows. A superb, easy lunch eaten in front of my computer screen. A good lunch makes for a better day all around. I was inspired for this latest rendition of salmon coleslaw by a recipe I found in the San Juan Classics Cookbook, written by Janice Veal and Dawn Ashbach.
Coleslaw with Canned Salmon
4 cups chopped green cabbage
1 bunch green onions, chopped, including green tops
1 chopped cucumber
1/2 cup sliced black olives (optional)
1/2 cup sliced red radishes (optional)
1- 7.5 oz can of Redhead or Thinkpink–drained, and lightly crumbled and mashed, including nutritious skin and bone
DRESSING (recipe below)
1 avocado, sliced or chopped
1/2 TBSP fresh squeezed lemon juice
Toss cabbage, onion, cucumber, along with optional ingredients in large bowl. Prepare dressing and mix in with cabbage mixture. Arrange avocado on top of salad, squeezing lemon juice over avocado to prevent darkening. Serve immediately. Keep chilled and it stores well.
1/2 cup mayonaise
2 TBSP lemon juice
1/2 tsp salt or celery salt
Dash of paprika
Irma Beulah’s Salmon Coleslaw
Combine the following in a large bowl;
4 cups green cabbage, chopped
1-7-5oz can Redhead or Thinkpink drained and chunked
1 green pepper, chopped fine
1 bunch green onions, chopped fine including tops
1/can black olives, sliced
1/2 cup mayonaise
3 TBSP white vinegar
2 tsp white sugar
Mix ingredients and toss with salad vegetables, Chill and serve.