I love a crunchy slaw but sometimes the cabbage base can be overwhelming or, for some people, harder to digest. This Red Cabbage Slaw uses as salting technique for the cabbage which means the cabbage is a little softer and some of the juices have been removed. It makes it more suited to sandwiches and tacos that a very stiff red cabbage slaw – but it still has the perfect amount of crunch. It doesn’t make the dish any longer to prepare, simply place the salt on the cabbage the prep the rest of the ingredients.
This dish keeps a couple of days in the fridge so it can be worth doubling up the recipe . And it is great if you have a party over for a BBQ or lunch as it’s a great side to so many other dishes.
Red Cabbage Slaw
- Half a small head of red cabbage, finely sliced
- 2 carrots, grated
- 2 spring onions, finely chopped
- Handful of coriander, finely chopped
- 3 tablespoons mayonnaise
- Juice of one lime
- Salt and black pepper
- Step 1 First slice the red cabbage and place in a colander. Sprinkle over a teaspoon of salt and toss well so all the cabbage has a little salt on it. Leave to one side for 15mins.
- Step 2 In a bowl mix the mayonnaise and lime juice until they are completely combined.
- Step 3 Add the carrot, spring onion and coriander.
- Step 4 Place the cabbage in the middle of a clean tea towel and gather the sides up so the cabbage is in the middle of a ‘sack’. Now twist and squeeze the tea towel so the liquid comes out.
- Step 5 Tip the now drier and softer cabbage into the rest of the slaw mix and stir well. Season with black pepper to taste before serving.