My EASY ‘Eat More Fish, Woman’ Salad Slaw
This little number is my latest go-to solution for eating more fish. Quickly. Easily. Tastily!
You know that fish is really good for you, right? Unfortunately, If you’re anything like me, simply ‘knowing’ something is good for you doesn’t necessarily translate into ‘doing’ anything about it.
Despite having access to some pretty amazing seafood options here, my default protein tends to be beef or lamb. Or, even pork. I’m a good Kiwi-girl who loves her red meat.
But… I know this isn’t exactly the ‘balanced’ diet I want to have. I know that MORE Omega-3s (and less Omega-6s) are ideal.
I’m on a personal mission to eat more fish this year. Well, more seafood, generally.
When there’s a food I know I should be eating but I’m just not, I look for sneaky ways to get more into my diet…
Luckily, I am a big fan of anchovies, so those go into my weekly ‘Lucky Dip’ Green Sauce.
Making a sauce is a good way to ‘add more good stuff’ and when it comes to fish, my Totally Terrific Tonnato (tuna sauce) can be used as a dip or drizzled over protein.
Everyone knows that salmon is a yummy way to eat oily fish, especially when wild and sustainably caught.
- My Cheats Salmon Rillettes is an AIP-friendly play on a recipe that my Mum makes.
- Grilled salmon topped with pomegranate tapenade elevates a simple fish to something special.
And, when I’m feeling like a treat, scallops are my favourite shellfish
I really am a teeny bit obsessed with this EASY, salad-y, slaw-y, fishy number.
Easy fish salad slaw has no complicated ingredients, but it’s good for you.
Easy fish salad slaw is super quick to whip up. I can be sitting at my desk wondering what’s for lunch and less than 15-minutes later I can be eating something that is really good for me.
Easy fish salad slaw is adaptable. In the elimination phase of AIP? Leave off the sesame seeds. No coriander (cilantro)? No matter – use parsley instead.
No-fuss, no-muss – but yummy!
- ¼ medium cabbage cabbage
- ½ lettuce (approx) lettuce leaves
- 1 carrot
- ½ bunch coriander (cilantro)
- 3 tablespoons extra virgin olive oil
- juice of 1 or 2 limes or 1 large lemon
- 2 teaspoons coconut aminos
- 300 g (approx) canned tuna (drained) or your favourite smoked fish
- 3 spring onions (scallions)
- coriander (cilantro) leaves for garnish
- 2 teaspoons toasted sesame seeds, optional (omit for elimination phase)
- For the slaw, wash, spin and finely shred cabbage and lettuce. Grate carrot. Chop coriander (cilantro) leaves. Combine in a bowl.
- For the dressing, whisk together all the ingredients. If using limes, start with the juice of when and then check for taste. Add more acid if required. Pour the dressing over the slaw and mix well.
- Place the slaw a large serving bowl. Scatter over flaked fish. Sprinkle with the spring onions, coriander and optional sesame seeds.