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Pickled Cabbage and Red Onion Slaw


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5 from 3 reviews

Ingredients

Units Scale
  • 400g (1lb) red onion
  • 400g (1lb) white cabbage
  • 750ml (1 1/2 cup) white wine vinegar
  • A few sprigs of fresh thyme
  • 150g (5oz) sugar
  • 10ml (2 tsp) salt
  • 250ml (1 cup) water

Instructions

  1. Using a mandoline or mini food processor, finely shred the cabbage and onion and leave aside.
  2. Mix together white wine vinegar, salt, sugar, water and thyme.
  3. Add your cabbage and onion to the liquid formula mix and press down so all the vegetables are covered in liquid.
  4. Leave in the fridge overnight. 
  5. Once left for 24 hours it is ready to use.

Notes

  • This is best served as a small side dish.
  • In the photos this pickled slaw was served with Halloumi (link to Grilled Halloumi). It is ideally served with hearty food because its acidity cuts through the richness.
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 104
  • Sugar: 22.3 g
  • Sodium: 603 mg
  • Carbohydrates: 25.4 g
  • Fiber: 2.3 g
  • Protein: 1.4 g