Red Cabbage Slaw Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Ingredients
| Red cabbage | 500 Gram | |
| Red onion | 1 | |
| 1 raw beetroot | ||
| Carrots | 2 | |
| Fennel bulb | 1 | |
| 2 tablespoons chopped parsley or dill | ||
| Sultanas | 75 Gram | |
| 6 tablespoons thick natural yogurt | ||
| 1 tablespoon cider or white wine vinegar | ||
| 2 teaspoons sweet German mustard or Dijon mustard | ||
| Clear honey | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Rye or sourdough bread, to serve | ||
| Sea salt and pepper | ||
| Sea salt and pepper | ||
Directions
1. Trim the stalk end of the red cabbage and very finely shred the cabbage. Cut the red onion in half and slice it thinly. Peel the beetroot and carrots and cut them both into very thin matchsticks or grate coarsely. Halve the fennel bulb and shred it finely.
2. Put all the prepared vegetables, chopped parsley and raisins or sultanas into a large bowl and toss them with your hands to combine well.
3. Mix the yogurt with the vinegar, mustard, honey, garlic, a pinch of salt and plenty of pepper. Pour this dressing over the slaw and mix well. Leave to marinate for at least 1 hour and serve with rye or sourdough bread.
2. Put all the prepared vegetables, chopped parsley and raisins or sultanas into a large bowl and toss them with your hands to combine well.
3. Mix the yogurt with the vinegar, mustard, honey, garlic, a pinch of salt and plenty of pepper. Pour this dressing over the slaw and mix well. Leave to marinate for at least 1 hour and serve with rye or sourdough bread.
Chef
