Red cab­bage & pick­led chilli slaw,

BBC Good Food - - Weekend -

If you’re mak­ing this for kids, leave out the chilli and dress with lime juice and a splash of oil. Pick­ling and fer­ment­ing is very on trend at the mo­ment, and this is an easy way to stay ahead of the game.

SERVES 8 PREP 10 mins plus pick­ling NO COOK EASY V

1 small red cab­bage (about 500g), finely shred­ded 1 red onion, thinly sliced 3 medium car­rots (about 150g each), coarsely grated 2 tbsp chopped pick­led jalapeño chill­ies, plus 100ml of their pick­ling liq­uid 1 lime, juiced (op­tional)

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.

GOOD TO KNOW ve­gan • low fat • vit c • 2 of 5-a-day • gluten free PER SERV­ING 83 kcals • fat 1g • sat­u­rates none • carbs 16g • sug­ars 15g • fi­bre 4g • protein 1g • salt 0.2g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.