SHREDDED PURPLE ‘MINUTE PICKLE’ CABBAGE

Preparation time 10 mins Cooking time nil Serves 8 700g purple cabbage, very finely chopped or thinly sliced using a mandoline

90ml red wine vinegar or apple cider vinegar 1/4 tsp black pepper

1 tsp salt 1/4 tsp fennel and/or coriander seeds (optional), crushed

Juice of 1 lime

1 tsp maple syrup or honey (optional) 10 mint leaves, finely chopped 1 handful flat-leaf parsley, finely

chopped

STEP 1 Put purple cabbage, vinegar, black pepper, salt and seeds, if using, in a bowl. Using very clean hands, massage the mixture well for a minute. STEP 2 Refrigerate cabbage mixture, uncovered, until needed. Just before serving, add lime juice, maple syrup, if using, and herbs, and stir. Store leftover pickled cabbage in a sealed jar in the fridge for up to 1 week.