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Pink Pickled Slaw

Pink Pickled Slaw

Crisp, fresh, tangy slaw. The perfect accompaniment to salads, sandwiches and crackers
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Course: Side Dishes
Cuisine: British
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: coleslaw, pickles, salad
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 15 minutes
Resting Time: 30 minutes
Total Time: 45 minutes
Servings: 10 servings
Calories: 55kcal
Author: Jo Paterson

Ingredients

  • ¼ medium white cabbage thinly sliced or grated
  • ¼ medium red cabbage thinly sliced or grated
  • 2 large carrots peeled and julienned or grated
  • 1 medium red onion thinly sliced or grated
  • 6 whole radishes thinly sliced
  • 100 ml apple cider vinegar (or white wine vinegar)
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp sugar free syrup (optional, or granulated sweetener)
  • 1 tbsp pumpkin seeds (optional)

Instructions

  • Finely chop/grate/julienne the veggies and place in a bowl
  • Pour apple cider vinegar, olive oil, sugar-free syrup/sweetener, salt & pepper into a bowl or jug and whisk to combine
  • Pour vinegar dressing over the vegetables and toss thoroughly to coat
  • Allow the slaw to rest for 30 minutes to pickle. Garnish with seeds before serving

Notes

If you like a bit of spice, then the addition of chopped red chilli and mustard seeds works well too!

Nutrition

Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | of which saturates: 1g | Fibre: 2g | of which sugars: 3g