The West Coast Bowl - thrive360
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bowl with salmon, bok choy, cabbage, wild rice, carrots

The West Coast Bowl

What better way to celebrate the Canadian west coast than to feature salmon. Served with wild rice, baby bok choy, carrots, purple cabbage this Asian-influenced bowl will have your heart saying thank you. Switch up the vegetables to make this your own.

Time saving tips:

  • Use pre-cut broccoli or cabbage slaw.
  • Swap in canned salmon or other leftover fish.
  • Cook wild rice or other whole grains in a large amount and freeze in individual portions.
  • Use leftover stir fry to put together this bowl.


The West Coast Bowl

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 bowls


  • 2 cups sliced red cabbage
  • 2 cups steamed or blanched bok choy
  • 2 cups of carrot ribbons (or thinly sliced)
  • 2 cups cooked wild rice or quinoa
  • 4 cooked salmon filets
  • Dressing
  • 1/4 cup low sodium soy sauce
  • 3 Tbsp lime juice
  • 2 Tbsp canola oil
  • 2 Tbsp ground flaxseed
  • 2 Tbsp green onion, finely chopped
  • 2 Tbsp ginger, minced
  • 1 Tbsp garlic, minced
  • 1 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 1 tsp sesame oil
  • Pinch of pepper flakes (optional)


  1. Prep vegetables as needed.
  2. Mix dressing ingredients in a bowl.
  3. To assemble bowls: Divide ingredients equally among four bowls. Drizzle on maple mustard dressing.


How would you tweak this bowl to make it your own?

  • Zannat


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