Asian Mackerel Red Cabbage Salad

The healthy, moreish Asian fusion salad prepared in 10 minutes.

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   1. Firstly prepare the red cabbage. Cut a third of the cabbage and shred by cutting into 3mm strips. Loosely chop the coriander and place the ingredients to one side.
   2. Peal the skin from the smoked Scottish mackerel fillets and loosely tear the fillets into 1cm strips.
   3. In a mortar and pestle, gently crush the cashews. In the absence of cashews unsealed peanuts would work just as well. Be careful not to over crush the cashews - I like nice eregular brown cashews in my salad.
   4. To prepare the dressing. Take a small cereal size bowl, add the sesame oil, lime juice and soy together with the peanut butter and pich of pepper. No need to add salt as the soy has this covered. Stir the mixture and place the bowl in the microwave on a medium power for 5-7 seconds (no longer). This will gently heat the mixture and ensure that one removed yu can easily stir in the previously firm peanut butter . Stir not the mixture turns a light opaque brown colour.
   5. Take a medium size bowl and pour half the dressing not the bowl. Angle the bowl to ensure that the all aides of the bowl are covered.
   6. Add the red cabbage, coriander, baby leaf spinach and mackerel to the bowl and mix by hand. Gently add the remainder of the dressing until all of the contents glistens. Add the crushed cashews.
   7. Serve ensuring that all plates have a good mixture of all of the ingredients.