Red cabbage and orange salad
- Preparation and cooking time
- Total time
- + draining
- Easy
- Serves 6
Skip to ingredients
- 1 red cabbagecore removed, shredded thinly, leaving 500g prepared weight
- 5 tbsp red wine vinegar
- 1 tsp caster sugar
- 1 star anise
- 2 orangespeeled, halved and thinly sliced, plus 2 strips of orange peel
- 1-2 (depending on how hot you like it) red chilliesfinely sliced
- a bunch corianderchopped
- 4 tbsp olive oil
Nutrition: per serving
- kcal110
- fat7.7g
- saturates1.1g
- carbs7.1g
- sugars6.5g
- fibre3.2g
- protein1.4g
- salt0.9g
Method
step 1
Tip the cabbage into a large colander and sprinkle with 1 tsp of salt. Stir and leave to stand for 20 minutes, then mix again and lift out into a large bowl.
step 2
Pour the vinegar into a small pan with the sugar, star anise and orange peel, and heat over a low heat until just warm. Tip this over the cabbage, mix well, cover and set aside. The salad will keep for up to a day. Just before serving, toss with the orange slices, chillies and coriander, then drizzle with the olive oil.
