I just love making my own ‘slaw’ – they are quick to make, super versatile and brilliant to keep in the fridge. You can mix them up with all sorts of ingredients, and they are perfect to chuck in the lunchbox for a healthy pick me up. This slaw is made with raw beets, and is as wonderful to look at as it is to eat. Smoked mackerel is the perfect combination to boost the protein and omega 3s.
The Slaw recipe below makes enough for about four good sized servings, so if you have a family to feed you may want to double up. Switch up the ingredients however you see fit – don’t be afraid to experiment!
- 2 strips sustainably caught smoked mackerel per portion
For the Slaw:
- 2 raw beets
- 4 medium carrots
- ¼ red cabbage
- ¼ white cabbage
- 2 green apples
- Handful pumpkin seeds
- Handful flaked almonds
- 75ml red wine vinegar
- 40ml olive oil
Slaw How To:
Chop both cabbages as finely as possible. Grate the carrots, beets and apples, and combine all in a large bowl.
Combine the red wine vinegar and olive oil in a separate bowl. Gradually stir into the slaw mixture, then add the pumpkin seeds and almonds and mix again. Season to taste. Cover with gladwrap/ clingfilm and store in the fridge.
The slaw will keep in the fridge for a good 3 – 4 days, and the flavours will just develop over this period. When ready to serve, add to your lunchbox with 2 good sized strips smoked mackerel (slip the bottom skin off first if you like). Just make sure the lid is on tight, as you don’t want beetroot juice leaking into your bag!