Pickled red cabbage slaw

Pickled red cabbage slaw

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  • 8
  • Easy
  • Carb Conscious Fat conscious Health conscious Meat-free
  • 20 minutes, plus 1–2 days’ standing time
  • 5 minutes
  • Woolworths Longmarket Sauvignon Blanc/Chenin Blanc 2019


  • 300–400 g red cabbage
  • 1 red onion, thinly sliced
  • 24 black peppercorns
  • 10 bay leaves
  • 4 garlic cloves, smashed
  • For the pickle:
  • 1 cup red wine vinegar
  • 2½ cups water
  • 2 T sugar
  • 1 T salt
  • For the slaw:
  • 450 g beetroot, ready-cooked or roasted, peeled and chopped
  • 1–2 red apples, thinly sliced
  • 150 g radishes, thinly sliced
  • 2 T fresh dill, chopped (optional)

Cooking Instructions

1. Discard the cabbage’s core and any outer leaves. Shred finely. Mix the cabbage, onion, peppercorns, bay leaves and garlic. Turn into a clean, sterilised jar.

2. To make the pickle, bring the vinegar, water, sugar and salt to a boil and simmer for a few minutes. Remove from the heat and allow to cool. When cold, pour over the cabbage. Refrigerate for a day or so before using. It keeps well for at least a week.

3. To make the slaw, turn the pickled cabbage and onion out onto a platter using a slotted spoon. Top with the beetroot, apple and radish, and sprinkle with dill, if using.

Cook's note: Versatile pickled red cabbage is a great base for one of my favourite winter slaws made with beetroot, sweet apple and sharp radish.

Find more salad recipes here. 

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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