Cabbage & chilli slaw
- Preparation and cooking time
- plus 30 mins draining
- Serves 8
Serve this cabbage and chilli slaw with doner kebabs. Chill for a day or two, and it will soften and transform into a lighter, kimchi-style slaw
- STEP 1
Toss the cabbage in a bowl with ½ tsp salt. Set aside for 30 mins, then rinse under cold running water. Leave to dry in a colander.
- STEP 2
Return the cabbage to the bowl and toss with the chilli sauce, lemon juice and spring onions. Will keep in the fridge for up to two days.