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Quick pickled red cabbage and carrot slaw

Oh my I love this slaw! I've been doing this for years, changing up the flavourings to suit what I'm eating it with - Asian with sesame seeds and sesame oil, or I'll make it herby and lemony for a more Mediterranean taste. Make a batch and keep it in the fridge to pep up whatever lunch you're having. Red cabbage, being a brightly coloured veg has loads of polyphenols which are great anti-oxidant and anti-inflammatory compounds. Add seeds and seed oil to up the healthy fats and you're onto a winner! My kids love this too by the way.

Serves 2-4


  • 1 carrot

  • ¼ red cabbage

  • Good pinch of salt

  • 40ml cup of vinegar (my preferred is raw apple cider vinegar with the mother for the good bacteria)

  • 1 lime, juice

  • 1 tbsp seeds (sesame, pumpkin, sunflower and nigella all work well)


  1. Grate the carrot and red cabbage and add to a bowl with the salt, vinegar, lime juice and seeds. Simple!

  2. It'll keep in the fridge for a good few days (it gets eaten before it goes off, I promise!)

Allergens: sesame if using


You can use so many veg for this type of salad - it's just the salt and acid (vinegar or citrus juice) that you need to add to give it an insanely simple and delicious twist. White cabbage, beetroot, peppers, cucumber, radishes, - any crunchy veg that you like will work!


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