Asian Pickled red cabbage recipe

Pickled red cabbage

  • serves 6 as a side
  • Easy

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


Try this recipe for pickled red cabbage, then check out our classic red cabbage, braised red cabbage, slow cooker red cabbage and more Christmas red cabbage recipes.



  • 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


  • 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

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