Cabbage & chilli slaw
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Cabbage & chilli slaw

By Tom Kerridge

Serve this cabbage and chilli slaw with doner kebabs. Chill for a day or two, and it will soften and transform into a lighter, kimchi-style slaw

  • Prep:5 mins
    plus 30 mins draining
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 32
  • fat 2g
  • saturates 0g
  • carbs 3g
  • sugars 2g
  • fibre 2g
  • protein 1g
  • salt 0.2g

Ingredients

  • ½ white cabbage, finely sliced
  • ½ quantity smoky chilli sauce (see recipe in 'Goes well with', below)
  • ½ lemon, juiced
  • 8 spring onions, trimmed and finely sliced on an angle

Method

  1. Toss the cabbage in a bowl with ½ tsp salt. Set aside for 30 mins, then rinse under cold running water. Leave to dry in a colander.

  2. Return the cabbage to the bowl and toss with the chilli sauce, lemon juice and spring onions. Will keep in the fridge for up to two days.

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