Asian Pickled red cabbage recipe

Asian pickled red cabbage

  • serves 6 as a side
  • Easy

Check out our super simple vegan Asian pickled red cabbage. This easy recipe makes for a great side dish to your Christmas feast; what's more, it's gluten free and comes in at only 50 calories per serving

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*This recipe is gluten-free according to industry standards

Ingredients

  • red cabbage 1 small
  • ginger 4cm piece, shredded
  • bird's-eye chillies 2
  • rice wine vinegar 100ml
  • caster sugar 50g
  • sesame oil 2 tsp
  • black sesame seeds 2 tsp

Method

  • Step 1

    Quarter the cabbage and discard any wilted outer leaves. Cut away the core then finely shred the rest with a mandoline or sharp knife. Put in a bowl with the ginger. Slit the chillies (this will release a little heat without becoming overpowering) and add to the bowl. Mix the vinegar and sugar until the sugar has dissolved, then stir in 100ml water and 1 tsp salt. Pour over the cabbage, toss well and leave for at least 2 hours, tossing every 30 minutes.

  • Step 2

    Drain the cabbage well, put in a serving bowl and sprinkle over the sesame oil
    and seeds.

Nutritional Information

  • Kcals 50
  • Fat 1.9g
  • Saturates 0.3g
  • Carbs 5.6g
  • Sugars 5.1g
  • Fibre 2.8g
  • Protein 1.3g
  • Salt 0.2g
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