Red cabbage & pickled chilli slaw served in a bowl

Red cabbage & pickled chilli slaw

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(1 ratings)

Prep: 10 mins Plus pickling


Serves 8

Serve this crunchy red cabbage slaw with pickled jalapeño chillies as part of a Mexican feast. If you're making this dish for kids, leave out the chilli and dress with lime juice and a splash of oil

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan


  • kcal83
  • fat1g
  • saturates0g
  • carbs16g
  • sugars15g
  • fibre4g
  • protein1g
  • salt0.2g
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  • 1 small red cabbage (about 500g), finely shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 1 red onion, thinly sliced
  • 3 medium carrots (about 150g each), coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp chopped pickled jalapeño chillies, plus 100ml of their pickling liquid
  • 1 lime, juiced (optional)



    The same shape, but smaller than…


  1. Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.

  2. Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don’t season or dress until the last minute.

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