Red cabbage slaw

Red cabbage slaw
  • Serves icon Serves 8
  • Time icon Hands-on time 10 min, plus pickling time

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.

Nutrition: For 8

Calories
46kcals
Fat
0.6g (0.1g saturated)
Protein
2.3g
Carbohydrates
5.7g (5.2g sugars)
Fibre
3.8g
Salt
1.9g
Calories
46kcals
Fat
0.6g (0.1g saturated)
Protein
2.3g
Carbohydrates
5.7g (5.2g sugars)
Fibre
3.8g
Salt
1.9g

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

Method

  1. 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.
  2. 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).

 

delicious. tips

  1. Can’t find buttermilk? Mix 175ml natural yogurt with the juice of ½ lemon. Leave for 10 minutes to thicken.

  2. 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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