Spicy Thai Cabbage with Pan-Seared Salmon

This is one of my absolute FAVORITE recipes.  It's a little spicy, a little sweet, healthy, and totally filling!

Serves 2-4


16 oz shredded cabbage

6 oz shredded carrots

1 cup yellow raisins

1 cup chopped cashews

1/3 cup chopped green onions

1/3 cup peanut butter

1/3 cup apple cider vinegar

1/3 cup water

1 tbsp ground fresh chili paste

1 tsp stevia

Ground black pepper, to taste

Pink himalayan salt, to taste

2-4 servings fresh salmon

The Fresh Market Pantry Selection Thai Curry Rub & Marinade

In a medium-sized bowl whisk together water, apple cider vinegar, peanut putter, chili paste and stevia until well combined.









In a large bowl, combine cabbage, carrots, raisins, cashews, and green onions. 





Pour peanut butter mixture over the cabbage mixture and combine well.  Add pepper and salt, to taste.  Allow to sit for 5-10 minutes while you prepare the salmon.


Heat a non-stick pan over medium-high heat.  Add salmon, then season to taste using thai curry seasoning.  Sear on high on each side 3-4 minutes, or until cooked to your preference.








Serve seared salmon over cabbage mixture and viola!  Your tastebuds will thank you!