Prep: 5 mins plus 30 mins draining
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
Nutrition and extra info
- Dairy-free
- Egg-free
- Gluten-free
- Vegetarian
- Vegan
Nutrition: Per serving
- kcal32
- fat2g
- saturates0g
- carbs3g
- sugars2g
- fibre2g
- protein1g
- salt0.2g
Ingredients
- ½ white cabbage, finely sliced
- ½ quantity smoky chilli sauce (see recipe in 'Goes well with', below)
- ½ lemon, juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 8 spring onions, trimmed and finely sliced on an angle
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
Method
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.
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.
Comments, questions and tips