Red cabbage & pickled chilli slaw
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Red cabbage & pickled chilli slaw

By Tom Kerridge

Serve this crunchy red cabbage slaw with pickled jalapeño chillies as part of a Mexican feast. If you're making this dish for kids, leave out the chilli and dress with lime juice and a splash of oil

  • Prep:10 mins
    Plus pickling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 83
  • fat 1g
  • saturates 0g
  • carbs 16g
  • sugars 15g
  • fibre 4g
  • protein 1g
  • salt 0.2g

Ingredients

  • 1 small red cabbage(about 500g), finely shredded
  • 1 red onion, thinly sliced
  • 3 medium carrots(about 150g each), coarsely grated
  • 2 tbsp chopped pickled jalapeño chillies, plus 100ml of their pickling liquid
  • 1 lime, juiced (optional)

Tip

BBC Children in Need

This recipe is part of a BBC Children in Need dinner party menu. Find out how to host your own charity dinner party and visit our BBC Children in Need feature page.

Method

  1. Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.

  2. Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don’t season or dress until the last minute.

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