Mackerel, Cabbage and Feta Salad

2 Reviews
100% would make this recipe again

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Preparation : 10 min
410 calories/serving


1/4 Napa cabbage, thinly sliced 220 g
6 radishes, thinly sliced 90 g
1 cucumbers, medium size, English, slide into disks 260 g
60 g feta cheese, crumbled
120 g mackerel, canned
4 tbsp Classic Vinaigrette 60 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the cabbage easier.


  1. Prepare the vegetables: Thinly slice the cabbage and radishes. Cut the cucumber into slices. Transfer to a salad bowl. Pour the Classic Vinaigrette over the salad and mix well. Drain the mackerel fillets then add them to the salad with the feta cheese. Season with salt and pepper to taste.
  2. Transfer the salad to serving bowls and serve.

Nutrition Facts Table

per 1 serving (350 g)


% Daily Value




33 g

51 %

Saturated 8.8 g
+ Trans 0 g

44 %


80 mg


620 mg

26 %


10 g

3 %


3 g

11 %


5 g

Net Carbs

7 g


21 g

Vitamin A

17 %

Vitamin C

66 %


37 %


17 %


This recipe is :
Diet-related health claims  :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Iron, Magnesium, Manganese, Vitamin A, Zinc
Source of  :
Copper, Fibre, Pantothenic Acid, Vitamin B1


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 2 ½
Fats 5 ½

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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