Red cabbage slaw
- Published: 9 Dec 19
- Updated: 18 Mar 24
You can’t beat a side of cabbage slaw to brighten up the dinner table. This quick-to-make recipe is full of flavour, and makes the perfect side for any roast dinner. No buttermilk? You can use natural yoghurt with lemon – see the tip below.
Or, try this spiced red cabbage for a recipe with a bit of a kick.
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Ingredients
- 1 finely sliced red cabbage
- 3 tbsp red wine vinegar
- 1 tbsp sea salt
- 200ml buttermilk (see tip)
- a handful each of roughly chopped flatleaf parsley and dill
- A pinch of caraway seeds
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Method
- Put 1 finely sliced red cabbage in a large bowl with 3 tbsp red wine vinegar and 1 tbsp sea salt. Toss, then set aside for 30 minutes to quick-pickle.
- Meanwhile, mix 200ml buttermilk (see tip) a handful each of roughly chopped flatleaf parsley and dill and a pinch of caraway seeds, toss with the cabbage, then season to taste (see Make Ahead).
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- Recipe from December 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 46kcals
- Fat
- 0.6g (0.1g saturated)
- Protein
- 2.3g
- Carbohydrates
- 5.7g (5.2g sugars)
- Fibre
- 3.8g
- Salt
- 1.9g
delicious. tips
Can’t find buttermilk? Mix 175ml natural yogurt with the juice of ½ lemon. Leave for 10 minutes to thicken.
Keep the slaw covered and chilled for up to 2 days. If the dressing turns a little watery, give it a good stir to combine.
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