Serves: 2
Prep time: 10 minutes
Works well with: any Fish With A Story – plate-sized fish, yellowtail, jacopever, bream, silver, kob, snoek, harders etc.
Occasion: Quick eats, Leftovers
Ingredients
½ cabbage, red or white
1–2 carrots
1-2 pickled or red onion, to taste
2–3 gherkins, diced
sprinkling of capers, optional
1 tbsp mayonnaise
1–2 tsp dijon mustard
a little crushed garlic
squeeze of lemon
handful of herbs of choice: parsley, dill, mint
Method
- Grate half a cabbage with a carrot or two. Tip into a bowl.
- Shred in leftover pieces of cooked Fish With A Story, carefully removing any bones along the way.
- Stir in some diced pickled onion or red onion with 2–3 diced gherkins, some capers if you have.
- In a small bowl, whisk a spoon of your favourite mayonnaise with a teaspoon or two of dijon mustard, some crushed garlic and a good squeeze of lemon.
- Chop in some parsley, dill or mint with a good drizzle of olive oil.
- Stir this dressing into the salad and enjoy as is or in a wrap or roti!
Fish With A Story is powered by ABALOBI – a South African-based, global social enterprise seeking to elevate small-scale fishing communities through the joint development of Technology For Good.
