Salmon/Chicken with homemade coleslaw

Coleslaw is a great way to get raw vegetables like white and purple cabbage into your diet. Add a little grated carrot for extra colour and flavour. You can make coleslaw with mayo (choose one made with olive oil)  or a healthy oil dressing – I carry both recipes on the website.

In my experience on the Keto diet, raw veg like cabbage, help to keep bowels regular.   You can prepare a bulk dish and have over a few days with dinner and lunch.

One serving 

Salmon & coleslaw  Carb 5g     428 kcals

Chicken & coleslaw: Carb 5g      333kcals

Fibre Protein Carbohydrate Fat
3.5g 41g / 47g  5g 28g / 15g

Ingredients

200g salmon steak or 150g chicken breast

Coleslaw makes 4 servings

1/3 white cabbage (175g)

1/3 head purple cabbage (175g)
2 smallish celery stalks (100g)
1/2 small  red onion (40g)
50g full fat mayonnaise made with olive oil
50ml lemon or lime juice, fresh
10g fresh Parsley

Method

Cook the salmon or chicken whichever way you prefer (bake/grill) and you can bulk cook and have the second piece the following day.

To make the coleslaw

Using a sharp knife, slice the cabbage, onion and celery thinly. Dry the cabbage  well after washing it or the water will collect in the bowl  I wrap it in a tea towel and let it sit for a while after washing to allow it to dry.

Mix the vegetables together with the lime / lemon juice. Using your hands, massage in the mayonnaise. Then top with the finely topped parsley and sprinkle with black pepper.

Add the salt just before you eat it as salt pulls water out the vegetables and you want it to stay crunchy. If water collects at the bottom of the mixture, filter it away or the mixture will get soggy at the bottom.