Mediterranean Coleslaw and Salmon Bowls

The Mediterranean flavors are so vivid in this coleslaw recipe that you'll not miss the mayo.-laden kind. This dish is great for entertaining a large group. As it is, it can feed up to 6 people, and you can easily double the ingredients to serve more. Prepare the bread bowls and slaw earlier. Bake the salmon just before you are ready for dinner. Spread everything out buffet-style, and let your guests build their own dinner bowls.
(serves 4-6)

For the Flatbread Bowls:
4-6 FlatOut Flatbread (ProteinUp or your choice)

For the coleslaw dressing:
Juice of 1 large lemon
2 T. white wine vinegar
1/2 cup EVOO
4 garlic cloves, chopped
Kosher* salt, and freshly* ground black pepper
1 T ground sumac, more if you like
1 T. dried oregano
1/2*-1 t. crushed red pepper flakes, optional

For the coleslaw:
1/3 whole green cabbage head, thinly sliced or chopped
1/3 whole red cabbage head, thinly sliced or chopped
2 organic* carrots, grated
6 radishes, trimmed chopped or sliced into thin sticks
2 celery sticks, chopped
3 green onions, trimmed and chopped (both the green and white parts)
2 cups chopped flat-leaf* parsley
2 cups chopped mint leaves
2 T. freshly grated ginger root
1 (14 oz.) can chickpeas, drained and rinsed well - added at the end

For the salmon:
1.5 lb. wild-caught* salmon fillet or 4 6 oz. salmon fillet pieces
Kosher* salt and freshly* ground black pepper
1 t. garlic powder
1 t. dried oregano
1/2 t. ground sumac
Juice of a half a lemon
EVOO

To prepare the bread bowls: Preheat the oven to 350. Lightly oil the bottom of an oven safe cup or the empty tin can of chickpeas, the place it upside down on a rimmed* baking sheet. Place a FlatOut wrap on the center of the top so that the sides hang down, and bake for 5-7 min. until browned and you can feel that the wrap has hardened. Remove from the heat and let cool briefly, then carefully remove from the cup or tin can. Repeat with remaining number of wraps you are using. You can do them all at once if you'd like. Set the FlatOut bread bows aside. Raise the oven heat to 425 so that it is ready for baking the salmon later.
Prepare the coleslaw dressing: Simply place the lemon juice, vinegar, and olive oil in a small mixing bowl and whisk. Add garlic and spices and whisk again to combine.
Prepare the coleslaw: Place the coleslaw veggies with the parsley, mint, and grated ginger in a large mixing bowl (hold the chickpeas for later). Toss gently.
Bake the salmon: Place the salmon on a lightly oiled, rimmed* baking sheet. Season with S&P, and remaining spices. Top with lemon juice and a generous drizzle of olive oil. Bake for 15-20 min. Remove from heat and break into smaller bite-size pieces.
Assemble the coleslaw salmon bowls: Fill the bread bowls with the coleslaw. Top each with the chicken peas, and finally add the salmon. Enjoy!!

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Love,

Machete Milletti