Smoked Mackerel with Fresh Beet Slaw
I just love making my own ‘slaw’ – they’re quick to prepare, incredibly versatile, and perfect to keep in the fridge for days when time is short but healthy eating is still a priority. Whether you need a side dish, a main salad, or something vibrant to brighten up a lunchbox, homemade slaw is a great option. This particular variation features raw beetroot, which gives it a deep ruby colour and earthy sweetness. It looks as good as it tastes and makes a stunning addition to any Paleo plate.
Paired with smoked mackerel, this beet slaw transforms from a simple salad to a satisfying meal. The mackerel not only adds a smoky, savoury contrast to the sweetness of the beetroot but also provides a fantastic source of protein and beneficial omega-3 fatty acids. It’s one of those simple dishes that feels more special than the effort it requires, making it ideal for a midweek lunch or an easy dinner that won’t leave you feeling sluggish.
If you’re looking for fresh lunchbox inspiration or want a colourful side to accompany your grilled meat or fish, this recipe is one to bookmark.
Smoked Mackerel with Fresh Beet Slaw
Equipment
- Mixing bowl
- Large Bowl
- Grater
- Chopping Board
Ingredients
- 2 strips smoked mackerel
For the Slaw:
- 2 raw beets
- 4 medium carrots
- ¼ red cabbage
- ¼ white cabbage
- 2 green apples
- Handful pumpkin seeds
- Handful flaked almonds
- 75 ml red wine vinegar
- 40 ml olive oil
- Sea salt to taste
Instructions
- Prepare the Slaw: Chop both cabbages as finely as possible. Grate the carrots, beets, and apples, and combine all in a large bowl.
- Make the Dressing: In a separate bowl, combine the red wine vinegar and olive oil. Gradually stir this dressing into the slaw mixture until well combined.
- Add Crunch: Mix in the pumpkin seeds and flaked almonds. Season to taste with sea salt.
- Store Properly: Cover the slaw with clingfilm and store it in the fridge. The flavours will develop over 3-4 days, making it even more delicious.
- Serve with Mackerel: When ready to serve, add the slaw to your lunchbox with 2 good-sized strips of smoked mackerel per portion. Remove the bottom skin if preferred. Ensure the lunchbox lid is tightly sealed to avoid leaks.
Why Beetroot is a Slaw Game-Changer
Beetroot often gets overlooked in raw preparations, but when shredded, it brings both a pleasing crunch and a natural earthy sweetness that balances perfectly with acidic dressings and creamy elements. Nutritionally, it’s a powerhouse. Beets are rich in folate, manganese, potassium, and antioxidants, including betalains – the compounds responsible for their bold colour. They’re known for their anti-inflammatory and detoxifying properties, and they support heart health and stamina, which is especially useful if you’re active or trying to get more from your workouts.
Unlike traditional coleslaw, which is often weighed down by mayonnaise or sugar-laden dressings, this Paleo version keeps things clean. You get all the flavour and texture with none of the dairy, refined sugar, or processed oils. And best of all, it’s just as creamy and satisfying – but in a much more nourishing way.
Benefits of Smoked Mackerel in Your Diet
Smoked mackerel is a brilliant addition to your Paleo kitchen. It’s ready to eat, full of flavour, and loaded with nutrients. High in omega-3 fatty acids, it helps support brain function, heart health, and reduces inflammation. For anyone following a Paleo lifestyle, prioritising healthy fats is key, and oily fish like mackerel tick all the boxes.
In this recipe, the rich and smoky fish contrasts beautifully with the crisp and colourful slaw. The result is a complete meal that’s light yet satisfying and hits all the macronutrient targets you need – healthy fats, protein, fibre, and plenty of vitamins and minerals.
How to Customise Your Slaw
This recipe is incredibly flexible, and that’s one of the reasons I love it so much. Once you get the hang of making slaw, it becomes second nature to mix it up depending on what you have in the fridge. Here are a few ideas to adapt it:
- Switch the protein: If smoked mackerel isn’t your thing, try canned wild salmon, grilled chicken, or even boiled eggs for a vegetarian option.
- Add herbs: Fresh dill, parsley, or coriander can lift the flavours and make everything feel even more fresh.
- Include crunch: Add some finely sliced red cabbage, fennel, or carrot to mix up the texture and boost the veg content.
- Try different dressings: While this slaw works beautifully with a citrusy, olive oil-based dressing, you can also try tahini, apple cider vinegar, or even a drizzle of coconut milk for a creamy finish.
Meal Prep and Storage Tips
This beet slaw holds up well in the fridge for several days, making it an ideal meal prep option. In fact, the flavours develop and meld even more if left overnight, so you may find it tastes better the next day. If you’re planning to eat it across a few days, store the slaw and smoked mackerel separately to keep everything fresh.
Portion into containers for a grab-and-go lunch, or keep the slaw as a base and change up your protein topping each day to keep things interesting.
Serving Suggestions
This slaw is brilliant on its own, but if you’re putting together a fuller plate or entertaining guests, it also works well with:
- Grilled lamb chops or steak – the sweetness of the beetroot complements rich red meat
- BBQ prawns or scallops for a lighter seafood twist
- Roasted sweet potato wedges for a more filling meal
- A slice of Paleo seed bread for extra texture and crunch
It also makes a gorgeous side dish for summer gatherings, especially when you want to offer something that looks impressive without spending hours in the kitchen.
Make it a Crowd-Pleaser
The recipe below yields around four generous servings, but it can easily be scaled up. It’s a great option if you’re feeding a group, heading to a potluck, or prepping meals for a busy week. If you’re serving a family, you might want to double up – leftovers rarely last long.
The colours are striking, and it always catches people’s eye at the table. It’s the kind of dish that gets people asking for the recipe.
Why This Recipe Works So Well
There’s a reason this dish has become a staple for me. It’s quick to prepare, deeply nourishing, and adaptable to so many situations. Whether you’re looking to boost your veggie intake, get more oily fish into your diet, or just want something that feels like more than “just a salad,” this ticks all the boxes.
It’s also ideal for those busy weeks when you need something fast but still want to feel good about what you’re eating. Ten minutes of prep, and you’ve got something delicious, colourful, and satisfying ready to go.
Get Creative with Your Own Slaw
Have you got your own slaw recipe? Maybe you like a North African spin with cumin and coriander seeds? Or perhaps you’ve got a go-to mix of crunchy veg and creamy dressing? If so, I’d love to hear about it. You can check out my North African Carrot Slaw for inspiration if you're looking to branch out with new flavours.
That’s the beauty of Paleo recipes like this – they’re a base, a starting point, and a chance to be creative while sticking to wholesome, real ingredients.
Final Thoughts
This vibrant and nutritious slaw paired with smoked mackerel is perfect for a healthy Paleo lunch. The raw beets add a beautiful colour, while the smoked mackerel provides a rich source of protein and omega-3s. Additionally, enjoy the refreshing crunch and the delightful blend of flavours that develop over time.
Do you have your own slaw variations? I’d love to hear about your favourite combinations in the comments below!
Tried this smoked mackerel with fresh beet slaw and it was fantastic! The slaw was vibrant and full of flavour