Smoked Mackerel with Fresh Beet Slaw
This Smoked Mackerel & Beet Slaw is a refreshing and nutritious Paleo lunch option. Easy to prepare and packed with vibrant flavours, it's perfect for meal prepping and keeping in the fridge for a quick, healthy pick-me-up.
Servings: 4 serves
Calories: 350kcal
Cost: $15
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.