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Pickled cabbage and cucumber slaw
Slaw is just the best thing to make with cabbage, especially in the winter when cabbage becomes so dense and sweet. The trick is to slice the cabbage as thinly as you can - a vegetable peeler works well, peeling into the angle of a cut surface of the cabbage.
Once the cabbage is cut up, massage it between your fingers to bring out the juices before dressing. This salad is great with ribs, any kind of roasted meats or in burgers.
Ingredients
| 500 g | Cabbages, use up to 600g, red or white or a mix of both (Main) |
| 1 | Telegraph cucumber (Main) |
| 2 Tbsp | Chopped dill |
| 1 tsp | Cumin seeds, toasted |
| ½ cup | White wine vinegar |
| 1 tsp | Salt |
| 2 Tbsp | Sugar |
| ½ tsp | White pepper, finely ground |
Directions
- Use a mandolin or vegetable peeler to slice cabbage and cucumber paper thin. Place in a large bowl and massage lightly between your fingers to soften (it looks like a lot but mixture will collapse down once it marinates). Add dill and toasted cumin seeds.
- Place vinegar in a small jug or bowl and stir in salt and sugar until dissolved. Add pepper. Pour over salad and toss to combine. Stand for at least 1 hour before serving. Keeps for 48 hours in the fridge.
