*This recipe is gluten-free according to industry standards
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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
