In a small bowl, mix the coleslaw dressing: mayonnaise, hot sauce, apple cider vinegar, garlic powder, and salt (the longer the dressing sets before being mixed into the slaw, the more intense the flavor; I mixed my dressing the night before and as a result the coleslaw was VERY spicy).
For the dressing I used Frank's Red Hot Wings Buffalo sauce. If using this hot sauce, I would recommend using about half that this recipe calls for because it was a little too hot.
Remove blemished cabbage leaves and cut in half.
Finely chop 1/2 of the cabbage, 1/2 of the onion, 2 celery ribs and place in a colander.
Rinse the vegetables.
Finely chop the chives.
Place the rinsed vegetables and chives in a large mixing bowl.
Pour dressing over vegetable mix.
Toss thoroughly, incorporating all of the dressing into the coleslaw.
Crumble 1 cup of blue cheese into the coleslaw and toss.
Refrigerate coleslaw until ready to serve.
For extra heat, plate and drizzle with hot sauce.
Top with remaining chives and blue cheese.
Serve and enjoy! This slaw is phenomenal on burgers or even mixed into green salads.
Original recipe from The Primal Kitchen Cookbook (page 119).
Drain the excess liquid from salmon and flake into a large bowl.
Add the mayo, mustard and egg; incorporate with a fork.
Add fresh herbs (Beware of the mistake I made the first time, the recipe calls for fresh herbs. If you decide to use dried herbs, use only 1 tsp of each kind of herbs. If you use 2 full tbs... well, let's just say their flavors are VERY present!) and 1/4 cup of flaxseed to the salmon mixture and stir until evenly incorporated. Place remaining 1/4 cup of flaxseed into a flat dish.
Using your hands, shape salmon mixture into 4 to 6 cakes (shape cakes one at a time and dust immediately after).
After shaping, dust outside of cakes with flaxseed meal (I placed each cake into the pan immediately after dusting).
Heat 4 tbs of avocado oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
Drain on paper towels; keep warm in a 250 degree preheated oven until ready to serve.