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Red cabbage coleslaw with Middle Eastern spices
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Serves: 6 - 8
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
FOR THE DRESSING
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.
Typical values per serving:
This recipe was first published in May 2017.
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