Red cabbage & pickled chilli slaw,
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