Ingredients

Guédilles

6 hot dog buns or submarines

4 slices of Paradis Végétarien salmon-flavoured VEG-O-MIX, thawed*

1 green onion, finely chopped

1 tablespoon olive oil

1 tablespoon fresh lemon juice

salt and pepper

*Replace the salmon-flavored VEG-O-MIX with the Shrimp-flavored VEG-O-MIX to make a shrimp guédille. 2-3 shrimps are equivalent to 1 slice of salmon-flavoured VEG-O-MIX.

Homemade coleslaw

2 cups red cabbage, cut into thin strips

2 cups green cabbage, cut into thin strips

1 carrot, grated

1/3 cup of mayonnaise

1 teaspoon lemon juice

1 teaspoon apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon fresh chives

1 teaspoon organic cane sugar

Ground pepper to taste

Preparation

1. Remove seaweed from salmon-flavored VEG-O-MIX and finely chop salmon-like flesh until crumbly. Transfer to a bowl.
2. Add chopped green onion, olive oil, lemon juice and salt/pepper to taste.
3. In a bowl, toss cabbage with carrot. Set aside for later use.
4. Prepare dressing for coleslaw by whisking together mayonnaise, lemon juice, vinegar, mustard, chives and pepper. Pour dressing over coleslaw and toss.
5. To assemble the guédilles, place a generous amount of coleslaw in the center of a hot dog or submarine bun and top with the "salmon" mixture.
6. Serve with a lemon wedge.

Enjoy!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath