Shaved Fennel & Mango Slaw with Shrimp & Salmon

Chef Carol Green, Taste of Healing

A whole new take on ‘slaw, fresh and crunchy, with a light Asian dressing, and burst of herbs, perfect for summer entertaining. 

Serves 8:


½ cup fresh Orange juice

1 cup Olive Oil

½ cup Apple Cider Vinegar

2 tablespoons Toasted Sesame Oil

1 tablespoon Honey

1 tablespoon fresh Ginger; finely grated

  • Whisk together dressing ingredients, set aside


½ head White Napa Cabbage; finely sliced

½ head Red Cabbage; finely sliced

1 Fennel Bulb finely shaved with a vegetable peeler

1 Mango, firm, finely shaved with a vegetable peeler.

4 Spring Onions, sliced

1 Sprig Mint, finely julienned

4 Sprigs Cilantro, finely chopped

3 tablespoons toasted Sesame Seeds

16oz Faroe Island Salmon

1-pound Shrimp, peeled and deveined

¼ cup Olive Oil

1 teaspoon Sea Salt

  • Preheat the oven broiler to high
  • Prepare the seafood; thread the shrimp on to skewers for easy handling
  • Place the salmon and shrimp on a broiler pan, brush lightly with oil, season with salt, and place under the broiler.
  • Broil the shrimp for approximately three minutes per side, the salmon for seven to eight minutes
  • Remove the shrimp from the skewer, place in a bowl and immediately toss with a little dressing
  • Pull apart the salmon into large flakes, and toss with a little dressing
  • Mix together salad ingredients, toss with the dressing, and the seafood
  • Place on a large platter and sprinkle the sesame seeds over.