Pickled red cabbage salad
- Ailsa Burt
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Serves 8
Easy
Prep: 5 mins
A star rating of 3.8 out of 5.4 ratingsRate
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Prepare this pickled red cabbage salad as a base recipe to make some speedy meals through the week. Just put aside an hour on Sunday and thank yourself later
Dairy-free
Egg-free
Gluten-free
Low sugar
Nut-free
Vegan
Vegetarian
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A star rating of 4 out of 5.5 ratings
A star rating of 4.4 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 lemon
juiced
-
3 tbsp olive oil
-
1 tsp caster sugar
-
½ red cabbage
thinly sliced
-
small bunch of mint
finely chopped
-
small handful of parsley
finely chopped
-
½ red onion
finely sliced
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Nutrition: per 100g
- kcal77
- fat6g
- saturates1g
- carbs4g
- sugars3g
- fibre2g
- protein1g
- salt1.65g
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Method
-
step 1
In a large bowl, combine the lemon juice, olive oil, caster sugar and 2 tsp salt until the sugar has dissolved. Season well with black pepper. Add the red cabbage, mint leaves, parsley and red onion. Stir to combine then transfer to an airtight container. Will keep chilled for up to four days.
Use this to make our speedy turkey wraps with pickled red cabbage and meatball & chickpea yellow coconut curry.
Recipe from Good Food magazine, September 2025
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A star rating of 3.8 out of 5.4 ratings
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