Red cabbage slaw

Name: Red cabbage slaw
Prep time: 10 min
Total time: 10 min
Yield: Serves 8
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

Easy
December 2019

Easy
December 2019

Test kitchen approved

Serves 8
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.

Gluten-free recipes
Vegetarian recipes

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

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

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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

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).

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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