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Low-Calorie Pickled Cabbage Carrot Detox Slaw
Crunchy quick-pickled red and white cabbage with carrots, garlic and suneli spice, doused in hot oil and vinegar. Rested 8-12 hours for deep flavour.
20 min prep / 600 min total
194 kcal
2g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 450 gred cabbage
half a head, roughly chopped
- 450 gwhite cabbage
half a head, roughly chopped
- 125 gcarrots
100-150g, grated
- 1 tspsalt
- 2 tspsugar
- 3garlic cloves
- ⅓ tsppaprika
- 1 tbspkhmeli-suneli spice
or curry spice
- ½ tspblack pepper
- 3 tbspred wine vinegar
6%
- 140 mlvegetable oil
heated to boiling
Instructions
Break half a head each of red and white cabbage (roughly 400-500g each) into bite-size pieces.
Add 100-150g grated carrots to the cabbage in a large bowl.
Season with 1 teaspoon salt, 2 teaspoons sugar, 3 minced garlic cloves, 1/3 teaspoon paprika, 1 tablespoon khmeli-suneli, 1/2 teaspoon black pepper and 3 tablespoons red wine vinegar.
Pour 140ml boiling-hot vegetable oil over the seasoned cabbage and toss well.
Press with a plate and weight, then leave to pickle for 8- before serving.
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