Preparing Red cabbage salad
This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet.
Each serving provides 193kcal, 4g protein, 20g carbohydrate (of which 20g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.2g salt.
Ingredients
- ½ red cabbage, cored and finely shredded
- ¼ Savoy cabbage, cored and finely shredded
- 1 large carrot, finely shredded
- 1 red grapefruit, peeled and segmented
- 2 tbsp finely chopped fresh mint leaves, plus extra to garnish
- 2 tbsp finely chopped fresh coriander, plus extra to garnish
- 4 tbsp natural yoghurt
- 2 tbsp mayonnaise
- 1 tsp cumin seeds, toasted
- 2 limes, juice only
- 1 tsp finely grated fresh root ginger
- 1 red chilli, finely chopped
- 2 tsp clear honey
- sea salt
- 1 tsp nigella seeds, to garnish
Method
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Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.
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Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well.
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Leave to stand for 30 minutes at room temperature.
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Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs.
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