Olive Magazine
Asian Pickled red cabbage recipe

Pickled red cabbage

Published: October 23, 2017 at 5:46 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 6 as a side

Check out our super simple vegan 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

  • Vegan
Nutrition:
NutrientUnit
kcal50
fat1.9g
saturates0.3g
carbs5.6g
sugars5.1g
fibre2.8g
protein1.3g
salt0.2g
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Try this recipe for pickled red cabbage, then check out our classic red cabbage, braised red cabbage, spiced red cabbage and more Christmas red cabbage recipes.

Ingredients

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

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.

*This recipe is gluten-free according to industry standards

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