Pickled red cabbage salad recipe

by Editorial team
Pickled red cabbage salad recipe

In a large bowl, combine the lemon juice, olive oil, caster sugar and 2 tsp salt until the sugar has dissolved. Season well with black pepper. Add the red cabbage, mint leaves, parsley and red onion. Stir to combine then transfer to an airtight container. Will keep chilled for up to four days.

Use this to make our speedy turkey wraps with pickled red cabbage and meatball & chickpea yellow coconut curry.

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