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
Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.
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.
Leave to stand for 30 minutes at room temperature.
Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs.