Asian Salmon & Coleslaw Lettuce Wraps

Serving Size: 6 people

Total Time: 30 minutes


1 cup brown rice

For the salmon:

1 lb. fresh salmon

1 Tbps olive oil

1 Tbps Bragg’s Ginger & Sesame Dressing

For the coleslaw:

2 bags broccoli slaw (or regular is fine)

1/2 cup avocado mayo

1/2 cup Bragg’s Ginger & Sesame Dressing

2 Tbps GF soy sauce (or coconut aminos)

Pepper to taste

For the sauce & lettuce cups:

3 Tbps GF soy sauce (or coconut aminos)

1 Tbps honey

1/2 tsp. ginger

6-7 lettuce scoops (or romaine lettuce)

lemon wedges & sesame seeds for topping


  1. Add one cup of brown rice and two cups of water to a small pot. Bring to a boil, turn heat down to a simmer, cover and cook for 20-25 minutes.
  2. Meanwhile, prepare the salmon by coating with olive oil and Bragg’s sesame & ginger dressing. Cook on medium heat in a skillet for 4-6 minutes each side, or until salmon becomes flaky.
  3. Prepare coleslaw in a large mixing bowl. Combine broccoli slaw, avocado mayo, Bragg’s sesame & ginger sauce, soy sauce, and pepper. Mix thoroughly and set aside.
  4. Prepare sauce in a small bowl. Combine soy sauce, honey and ginger. Mix thoroughly and set aside.
  5. Once the salmon is done, use two forks and shred salmon (as you would chicken) into bite sized pieces. Set aside.
  6. To assemble the lettuce wraps: Add 2-3 spoonfuls of brown rice to a lettuce scoop. Next, add 3-4 heaping spoonfuls of coleslaw, followed by desired chunks of salmon. Drizzle 1-2 spoonfuls of sauce and top with lemon wedges & sesame seeds if desired.
  7. Enjoy!

This is the perfect recipe for the upcoming season of lent! If you feel your dinner routine has become monotonous & repetitive, give this delicious recipe a try! Salmon is low in saturated fat, a good source of protein, and is packed with nutrients (try omega-3s, B12, potassium, and vitamin D).


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