3 - 4 cups shredded cabbage
1 cup shredded, peeled carrot
1 large apple, cored and thinly sliced
1 - 2 tablespoons Dijon mustard
3 - 4 tablespoons apple cider vinegar
3 - 4 tablespoons vegetable or canola oil
2 - 3 teaspoons dried dill (or 3 tablespoons fresh chopped dill)
4 - 6 ounces smoked trout, crumbled and with skin removed
There are no exact amounts for this coleslaw. Put the cabbage in a large mixing bowl and add as much carrot and apple as you like.
Then add a dollop of Dijon mustard, a little splash of apple cider vinegar, a splash of canola oil, and a generous sprinkling of dried dill, and toss to combine.
Adjust the seasoning as you see fit and then crumble in as much smoked trout as you want. Again, gently toss to combine.
Keep the slaw cold in a tightly sealed container in the fridge until you're ready to serve it.
Smoked trout is available in the seafood department at most grocery stores. You can also substitute the trout with smoked salmon or leave it out entirely, substituting a handful of walnuts and raisins instead.
You can buy a ready-to-go bag of shredded cabbage and carrots for the coleslaw.