There is just something about Loro that feels like peak Austin. The smoky air, the laid back patio energy, the way everything tastes layered and intentional but still unfussy. I absolutely love it.
The only problem is it is such a drive for us.
A couple months ago Lou and I went there for a date night and I ordered three different dishes because I genuinely could not pick just one. That is how much I love their menu. Every flavor hits. Smoky. Bright. Crunchy. Fresh herbs everywhere. It is the kind of place where you sit back and think, this is such an Austin vibe.
Since we cannot casually pop over there on a random weeknight, I decided to recreate one of my favorite flavor combinations at home. This cabbage slaw with ginger cashew vinaigrette and salmon gives major Loro energy but is made entirely with Trader Joe’s ingredients and comes together in about 20 minutes.
High protein. Fresh. Vibrant. Completely doable.
What Makes This Salad So Good
It is all about contrast.
Crunchy cabbage and crisp Persian cucumbers
Cool mint and cilantro
Creamy ginger cashew vinaigrette
Warm caramelized salmon
Chopped cashews on top for texture
It feels restaurant level but it is simple enough for a busy mom kitchen.
Ingredients
For the Slaw
1 (9 oz) bag Trader Joe’s Organic Coleslaw Mix
2 Persian cucumbers, diced
2 green onions, sliced
Big handful fresh cilantro
Fresh mint, chopped
Ginger Cashew Vinaigette
¼ cup raw cashews
2 tablespoons rice vinegar
Juice of 1 lime
1 tablespoon coconut aminos or soy sauce
1 tablespoon honey or maple syrup
1 tablespoon fresh grated ginger
1 teaspoon toasted sesame oil
1 tablespoon olive oil
4 tablespoons water
Blend until smooth and pourable. The water keeps it light and drizzleable instead of heavy.
Salmon
2 fresh Atlantic salmon fillets
1 tablespoon soy sauce or Soyaki
Squeeze of lime
Light drizzle sesame oil
Bake at 425 for 9 to 10 minutes or air fry at 400 for 7 to 8 minutes. Broil briefly at the end for caramelized edges if desired.
For Topping
Chopped raw cashews
Sesame seeds optional
Assembly
In a large bowl, toss the entire 9 ounce bag of coleslaw mix with the cucumbers, green onion, cilantro and mint.
Add half the dressing and let it sit for about five minutes. This softens the cabbage slightly and gives it that restaurant texture.
Divide into two generous bowls. Top each with warm salmon and drizzle with remaining dressing. Finish with chopped cashews for crunch.
Macros Per Serving
Based on two servings total using:
6 ounces cooked salmon per serving
Half the dressing per bowl
Approximately 2 tablespoons chopped cashews per bowl
Per serving:
Calories: approximately 455
Protein: 44 grams
Carbs: 22 grams
Fat: 23 grams
If you add ½ cup jasmine rice:
Calories: +100
Carbs: +22 grams
This is one of those meals that feels special but does not require anything complicated. It is fresh, textured, protein packed and full of flavor.
It gives date night energy at home without the drive across Austin.
And yes, the next time Lou and I go back to Loro, I will probably still order three dishes. Some things never change.
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