Waitrose and Partners
Red cabbage slaw with hibiscus pickled onions & mint

Red cabbage slaw with hibiscus pickled onions & mint

Crunchy red cabbage meets hibiscus pickled onions, with their sharp tannic tang weaving through the bowl. A touch of pomegranate molasses brings sweetness, tying everything together into a bright, punchy slaw that sits happily alongside roasted or barbecued meats, fish or veggies. Discover more delicious Ottolenghi recipe inspiration using the Ottolenghi range.

4 out of 5 stars(1) Rate this recipe
Gluten freeVeganSource of fibre1 of your 5 a day3 plant varieties
  • Serves6 as a side
  • CourseSide
  • Prepare5 mins
  • Cook-
  • Total time5 mins

Ingredients

  • 280g tub Ottolenghi Hibiscus Pickled Onions, 3 tbsp pickle brine and 75g drained onions
  • 60ml olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp pomegranate molasses
  • ½ tsp salt
  • 1 small red cabbage, quartered, cored and thinly sliced (about 600g)
  • 75g pomegranate seeds
  • 2 x 25g packs mint, 25 leaves picked
  • 100g roasted & salted cashew nuts

Method

  1. In a large bowl, whisk together the pickle brine, oil, mustard, pomegranate molasses, salt and a few grinds of black pepper. Add the cabbage, pomegranate seeds, mint, cashews and pickled onions and toss well to combine.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,026kJ/ 247kcals

Fat

18g

Saturated Fat

2.8g

Carbohydrates

12g

Sugars

9.7g

Fibre

4.2g

Protein

5.8g

Salt

1.1g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating