Pesco-Vegan | Gluten-Free | OMS-Friendly

Serves 6

Coleslaw

  • Quarter green cabbage, finely shredded
  • Quarter red cabbage, finely shredded
  • 1 medium carrot, grated or julienned
  • Generous handful of flat-leaf parsley, finely chopped (and fresh mint if you have it around)
  • 1 can of chickpeas, drained and rinsed thoroughly
  • One spring onion, finely chopped
  • 1 cup of raw almonds, roasted gently in a pan
  • 500g salmon (smoked or for OMS, fresh fillets) to serve

Dressing

  • 1/4 cup of mayonnaise
  • 1/4 cup of olive oil
  • 1 Tbsp seeded mustard
  • 2 Tbsp apple cider vinegar or lemon juice
  • Salt and pepper to taste

Method

  1. Cook the almonds by adding them to a small amount of oil to coat, in a hot pan. Watch. Don’t let them burn, but when they become fragrant, remove. Set aside.
  2. Shred the cabbage and carrot using a mandolin – fine slices are much nicer to eat than thicker ones you get with a knife.
  3. Chop the parsley (and mint) and spring onion finely.
  4. Add all coleslaw ingredients to a large bowl.
  5. Combine dressing ingredients, and stir well with a fork.
  6. Pour dressing and almonds into coleslaw, and combine.
  7. Lay salmon (smoked or fresh) on the side of the plate, and serve with the coleslaw. The salmon is obviously optional, but makes a great flavour-match with the chickpeas and almonds.

Storage

This salad saves well for several days in the fridge.