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Red cabbage slaw
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Red cabbage slaw
Ingredients
- One 1.35kg head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer
- 2 tbsp salt plus more
- 310ml cider vinegar
- 110g plus 1 tbsp sugar
- 190ml water
Method
How to make Red cabbage slaw
1) Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.
