Nutrition per serving may change if servings are adjusted.
3 cups packaged shredded cabbage with carrot (coleslaw mix)
¼ cup plain fat-free Greek yogurt
2 teaspoons granulated sugar (see Tip)
2 teaspoons red wine vinegar
½ teaspoon celery seeds
¼ teaspoon salt
2 pounds carrots, halved crosswise and cut lengthwise into sticks
1 tablespoon olive oil
¼ teaspoon ground black pepper
1 (14.75 ounce) can pink salmon, drained, flaked, skin and bones removed
¾ cup panko bread crumbs
½ cup finely chopped red sweet pepper
½ cup thinly sliced green onions
2 eggs, lightly beaten
Nonstick cooking spray
6 multigrain thin sandwich rolls, toasted
Preheat oven to 425°F. In a medium bowl, combine the cabbage mix, yogurt, sugar, red wine vinegar, celery seeds, and salt. Stir well to combine. Cover and refrigerate until needed.
Line a 15x10x1-inch baking pan with foil. Place carrots on baking pan. Drizzle with oil and sprinkle with black pepper. Stir to coat. Bake for 25 to 30 minutes or until browned and tender.
In a large bowl, combine the salmon, bread crumbs, sweet pepper, green onions, and eggs. Shape into six 4-inch patties (about ⅓ cup each).
Coat a very large nonstick skillet with nonstick cooking spray and heat over medium heat. Add patties and cook for 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; turn. Cook 4 to 5 minutes more or until browned and cooked through (160F.). Place patties on sandwich rolls and top with coleslaw. Serve with roasted carrots.
Tip: We do not recommend using sugar substitutes in this recipe.