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Soy and sesame pickled red cabbage
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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.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
646kJ 154kcals |
---|---|
Fat | 4.6g |
Saturated Fat | 0.7g |
Carbohydrate | 21g |
Sugars | 20g |
Protein | 2g |
Salt | 2.1g |
Fibre | 3.9g |
This recipe was first published in Thu Nov 28 16:47:05 GMT 2019.
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