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
- Using a mandoline or mini food processor, finely shred the cabbage and onion and leave aside.
- Mix together white wine vinegar, salt, sugar, water and thyme.
- Add your cabbage and onion to the liquid formula mix and press down so all the vegetables are covered in liquid.
- Leave in the fridge overnight.
- 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