Vietnamese-Style Slaw With Tinned Salmon Recipe

Introducing, the sad desk lunch solve you never knew you needed: This slaw—featuring shredded carrots, sliced cabbage and bok choy—packs in a ton of flavor, so you can pair it with whatever basic protein you have on hand (think: tinned salmon, canned tuna, or rotisserie chicken). Plus, this recipe results in a ton of extra slaw, which keeps in the fridge for a few days, making for an ideal meal prep scenario.

This recipe is featured in the Women's Health 7-Day Healthy Eating Reset—a balanced, nourishing meal plan designed by dietitians and our test kitchen to level up your eating habits. Exclusively for WH+ members, this guide includes nutrient-forward recipes, plus tons of meal prepping tips and advice from RDs to help you hit your health goals.

Sign up for WH+ now to unlock the exclusive Women’s Health 7-Day Healthy Eating Reset, plus members-only workouts, fitness challenges and more. 

Yields: 8 servings

Prep Time: 25 mins

Total Time: 25 mins

Calories per Serving: 241

Ingredients

• 1/2 c.

  fresh lime juice

• 2 tbsp.

  fish sauce

• 2 tsp.

  sriracha

• 1 tsp.

  pure maple syrup

• 1 lb.

  baby bok choy (4 to 6 heads), trimmed, halved lengthwise, and thinly sliced

• 1

  small head red cabbage (about 1 1/2 lbs), cored and very thinly sliced

• 2

  large carrots (about 8 oz total), peeled and shaved into thin strands with julienne peeler

• 2

  Persian cucumbers, thinly sliced, divided

• 1/2 c.

  roasted, unsalted cashews, chopped

• 1/4 c.

  mint leaves, chopped

• 1/4 c.

  cilantro, chopped

• 2

  6-oz cans no-salt skinless, boneless salmon, drained and flaked into large pieces

Directions

1. Make slaw: In large bowl, whisk together lime juice, fish sauce, sriracha, and maple syrup. Add bok choy, cabbage, and carrots and toss to combine. Divide half among 4 airtight containers; dividing evenly, top with half of cucumbers and refrigerate for a future date. (Following the Women’s Health 7-Day Healthy Eating Reset? You'll have this for lunch, with tuna, on Day 3).

2. To bowl with remaining slaw, fold in remaining cucumber, then fold in cashews, mint, and cilantro, then flaked salmon. Divide among bowls and serve.

Per serving: About 241 cal, 10 g fat (1.5 g sat), 30 mg chol, 459 mg sodium, 17 g carb, 3 g fiber, 6.5 g sugar (0.5 g added sugar), 24 g pro

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