Red cabbage coleslaw with Middle Eastern spices

  • Vegetarian


1 tbsp cumin seeds
1kg red cabbage
2 red onions, very finely sliced
2 x 30g pots Cooks’ Ingredients Barberries
28g pack coriander, finely chopped
90g pack Cooks’ Ingredients Toasted Pine Nuts
2 tbsp lime juice (about 2 limes)
2 tbsp caster sugar
2 tsp salt
1 tbsp red wine vinegar
1 tsp Cooks’ Ingredients Sumac, plus extra to serve
1 tsp Cooks’ Ingredients Rose Petals, plus extra to serve
125g natural yogurt
2 tbsp mayonnaise



1. Warm a small frying pan over a medium heat. Add the cumin seeds and cook for 2-3 minutes, shaking the pan occasionally, until aromatic and toasted. Set aside.

2. Remove any outer leaves
and the core from the red cabbage and discard, then shred the rest very finely. In a large bowl, mix the cabbage with the red onions, three-quarters of the barberries, coriander, pine nuts and toasted cumin.

3. Mix the dressing ingredients together thoroughly. Pour the dressing over the cabbage mixture and leave to stand for 20 minutes.

4. Sprinkle over the remaining barberries, extra sumac and rose petals, crushing them lightly between your fingers, to garnish before serving.  

  • Preparation time: 15 minutes
  • Cooking time: 0 minutes
  • Total time: 15 minutes 15 minutes

Serves: 6 - 8

Nutritional Info

Typical values per serving:

Energy 1,159kJ
Fat 16.4g
Saturated Fat 1.1g
Carbohydrate 26.5g
Sugars 22.6g
Protein 6g
Salt 1.8g
Fibre 6g

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Thu May 11 10:09:00 BST 2017.