Save to your scrapbook

    Soy and sesame pickled red cabbage

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Soy and sesame pickled red cabbage

    • Preparation time: 10 minutes, plus pickling
    • Cooking time: 0 minutes
    • Total time: 10 minutes, plus pickling

    Serves: 4 as a side


    pinch chilli flakes
    120ml rice vinegar
    60g caster sugar
    1 tsp sea salt
    1 tbsp soy sauce
    1 tbsp toasted sesame oil
    2 tsp black sesame seeds
    500g red cabbage, outer leaves and core discarded, very finely sliced (use a mandoline if you have one)


    1. Put all the ingredients except the cabbage in a bowl and whisk together until the sugar and salt crystals have dissolved. Add the cabbage and, with clean hands, toss to combine, massaging the cabbage a little to soften. Cover and chill for a few hours or overnight (it will keep for a day in the fridge). Delicious in leftover turkey sandwiches or as a side with cheese, fish or meat. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    5 stars