High fiber and high protein never looked so good! This Broccoli and Carrot Slaw with Lentils and Salmon is going to turn all the heads in the lunch room. She’s gorgeous, deeply flavorful, and will give you all the nutrients you need to crush the rest of your afternoon. If you’re looking for meal prep friendly salad that actually satisfies, this is it!

Why you need this Broccoli and Carrot Slaw with Lentils Salmon and Turmeric Ginger Tahini Dressing:

This is not your granny’s slaw. This Broccoli and Carrot Slaw with Lentils Salmon and Turmeric Ginger Tahini Dressing is crunchy, colorful, deeply satisfying, and actually capable of being dinner. No limp cabbage. No mayo overload. No bad aftertaste. Instead, we’ve got julienned broccoli and carrots, hearty lentils, and flaky salmon, all tied together with a golden, velvety turmeric ginger tahini dressing that is spicy, nutty, and bright all at once. It’s the kind of salad that eats like a full meal and tastes like you tried way harder than you did.

Ingredients you’ll need for this Broccoli and Carrot Slaw with Lentils Salmon and Turmeric Ginger Tahini Dressing:

• broccoli slaw or julienned broccoli stems
• shredded or julienned carrots
• cooked French (puy) or black lentils
• salmon
• scallions
• avocados
• roasted cashews

Ingredients you’ll need for the Turmeric Ginger Tahini Dressing:

• miso paste
• seasoned rice vinegar
• tahini
• fresh ginger root
• fresh turmeric
• room-temp water
• black pepper

Make Ahead & Storage Tips for the Spicy Salmon Butternut Squash and Broccoli Salad:

You can prep all components up to 3–4 days ahead. Store the vegetables, salmon, and dressing separately for best texture. Toss everything together just before serving to keep the broccoli crisp and the salmon intact.

Can I use store-bought broccoli slaw?

Absolutely. You can also use your food processor shredder attachment

Can I substitute the salmon?

Absolutely. This salad is great with grilled chicken, shrimp, tofu, or even rotisserie chicken. You can also skip the protein entirely and serve it as a hearty side because the lentils add a healthy dose of plant based protein.

Is this salad good for meal prep?

Definitely! It’s a great “prep once, eat well all week” salad. The vegetables hold their crunch, and soak up flavor beautifully, and don’t get soggy. And the salmon can be flaked fresh or repurposed from leftovers. Looking for a shorcut? Use canned salmon, or buy the salmon already grilled from the supermarket (Whole Foods always has it in the prepared foods section)!

Is the salad gluten-free?

It sure is! Just make sure your miso paste is labeled gluten-free to be extra sure.

What is the best way to store the salad?

Store in the refrigerator in an air-tight container for up to 3-4 days.

WANT MORE HIGH PROTEIN MEAL-PREP FRIENDLY SALADS?

Here are a few of my current faves:

• Smashed Cucumber Edamame and Salmon Salad with Miso Vinaigrette
• Baby Broccoli Carrot and Noodle Salad with Salmon and Spicy Peanut Dressing
• Asparagus Potato and Snap Pea Salad with Smoked Salmon and Honey Mustard Dressing
• Balsamic Chicken Broccoli and Chickpea Salad
• Everything But the Wedge Chicken and Green Bean Salad Jars with Blue Cheese Dressing

Also, check out this ROUND-UP: MY BEST SALAD JAR RECIPES!

Broccoli and Carrot Slaw with Lentils Salmon and Turmeric Ginger Tahini Dressing

Servings

3-4

servings

Crunchy, colorful, deeply satisfying, and actually capable of being dinner. No limp cabbage. No mayo overload. No bad aftertaste. Instead, we’ve got crisp broccoli and carrots, hearty lentils, and rich, flaky salmon, all tied together with a golden, velvety turmeric ginger tahini dressing that hits spicy, nutty, and bright all at once.

Ingredients

• 12 oz. center cut salmon, skin on, pin bones removed

• 1-2 tbsp your preferred neutral oil suitable for high-heat cooking (avocado, grapeseed)

• Kosher salt

• 3 cups broccoli stems, julienned, shredded (or store-bought broccoli slaw)

• 3 cups carrots, julienned or shredded

• 1 1/2 cups cooked Puy or black lentils (here is a lentil cooking tutorial if you need one)

• 2 scallions, sliced

• 2 small avocados, sliced

• 1/2 cups roasted cashews

• Ginger Turmeric Tahini Dressing

• 3 tbsp sweet white miso paste

• 3 tbsp seasoned rice vinegar

• 3/4 cup tahini

• room temperature water

• 2 tsp fresh ginger, grated

• 2 tsp fresh turmeric root, grated

• 1/4-1/2 tsp black pepper

Directions

• Prepare the Ginger Turmeric Tahini Dressing: In a small bowl, whisk together the vinegar and miso until the miso dissolves. Add the tahini and whisk to combine. Add the water, a few tablespoons at a time, whisking to reach a consistency that is a little thicker than heavy cream. Add the ginger, turmeric, and black pepper.
• Cook the Salmon: Lightly oil the salmon and salt gently with kosher salt. Cook using one of the following methods:
  
  Oven: Preheat your oven to 425°F, place the seasoned salmon on a foil lined sheet pan, and roast for 8–10 minutes (depending on thickness) until it flakes easily and reaches 125–130°F in the center for medium. For fully cooked salmon, roast until the center reaches 140–145°F, about 10–12 minutes, until the flesh is opaque throughout and flakes easily with no translucent center.
  
  Air Fryer: Preheat your air fryer to 400°F, then cook skin-side down for 7–9 minutes until it flakes easily with a fork and reaches 125–130°F in the center for medium or 140–145°F, for fully cooked.
• In a large bowl, combine the broccoli, carrots, lentils, scallions, and approximately ¾ cup dressing. Season the slaw to taste with kosher salt, adding more dressing if desired. Top with the salmon, sliced avocado, and roasted cashews. Pass around the extra dressing.
  

Notes

• I am an independent blogger and product reviews I share are based on my own opinions.  Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission. 

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