Hot Smoked Salmon Coleslaw

A mostly raw and incredibly healthy salad, low in fat and salt but full of flavour and texture. For the salmon I recommend you find a excellent fish monger, preferably one who knows Japaneses food and can source you hot smoked salmon, really does make a huge difference to the salad. 

600g hot smoked salmon
1/2 white cabbage
4 sticks celery
2 carrots
1 tablespoon grated horseradish
Small handful flat parsley
100ml rice wine vinegar
1 teaspoon sea salt

METHOD:
Using a very sharp knife slice the cabbage as thinly as possible. Then peel the carrots and cut into fine match sticks, cut celery in the same way. Place the cabbage, carrot, celery and horseradish into a large mixing bowl and toss together. Flake the salmon into the coleslaw mixture and add the rice vinegar and salt, using your hands toss the salad together till evenly combined.  Roughly chop the parsley and sprinkle over salad. To serve you can either make 4 individual plates or place the salad into one large serving bowl.