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.


  • 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

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