Red cabbage slaw with mackerel baked potato

It is cabbage time again! Sounds boring but doesn't have to be, have you ever heard of red coleslaw? Well, here it is, look how colourful on the plate:

Red coleslaw


Red cabbage
Spring onions
Fresh coriander

Use a big kitchen knife or mandoline to slice the red cabbage as thinly as possible - I used only 1/8 of the red cabbage, but all depends on how big the cabbage is. I also used only one carrot because it was big enough and I sliced it so thin I had enough pieces to make the slaw with. Add one or two spring onions also cut lengthwise, very thinly. Add a handful of fresh coriander leaves.

juice of 1/2 lime
two tablespoons sunflower oil
1 tablespoon runny honey
1/2 cm fresh ginger grated

In a small bowl, whisk together the ingredients for the dressing. Then add to salad bowl and toss with the cabbage and carrots. 

I served the red cabbage slaw as a side dish with a baked potato filled with horseradish and sour cream sauce and topped with smoked mackerel. It was a starter of a dinner party (it was a small bite-sized baked potato!), but you could serve this on its own as lunch too. 

If you have any red cabbage coleslaw left it is also delicious as a topping for homemade burgers or in a red quinoa salad.

White plate from IKEA's Stockholm range.

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