Festive Red Cabbage Slaw
This red cabbage salad recipe adds a cheerful purple crunch to your summer Christmas spread. Crisp apple, grated carrot and a citrus dressing keep it fresh without a spoonful of mayonnaise.
Toasted pumpkin seeds give each forkful a nutty finish. Dress the vegetables ahead, then fold in the apple and seeds as everyone gathers around the table.
Why it works on a South African Christmas table
The tangy orange dressing cuts through rich gammon and complements smoky chicken or chops from the braai. Cabbage holds its crunch well, making this a useful chilled side when the kitchen is busy with the rest of Christmas lunch.
Ingredients
For the dressing
Instructions
- 1Tip the pumpkin seeds into a dry frying pan over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and beginning to pop. Spread on a plate to cool completely.
- 2Shred the cabbage finely with a sharp knife, cutting any especially long strands into shorter lengths. Put it in a roomy bowl with the salt and gently rub the shreds between your fingers for about 45 seconds; they should soften slightly but remain crunchy.
- 3Whisk the vinegar, orange juice, oil, honey, mustard, orange zest and pepper in a small bowl until the dressing looks evenly blended.
- 4Add the carrots and spring onions to the cabbage. Pour in the dressing and lift and turn the vegetables with two large spoons until thoroughly coated.
- 5Cover and refrigerate for 15 minutes to let the flavours settle. Use this time to finish preparing the other dishes and allow the seeds to cool.
- 6Just before serving, quarter and core the apple, leaving the peel on. Slice into slender strips and toss with the lemon juice, then fold the apple and any juice into the chilled slaw.
- 7Taste a forkful and adjust with a little extra salt or honey if needed. Transfer to a serving bowl with its dressing and sprinkle over the cooled pumpkin seeds.
Nutrition (per serving)
- Calories
- 255 kcal
- Carbohydrates
- 21.9 g
- Protein
- 4.2 g
- Fat
- 18.2 g
- Saturated fat
- 2.2 g
- Sugar
- 14.7 g
- Fibre
- 6.7 g
- Sodium
- 495 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For easier Christmas morning prep, shred the cabbage and carrots the day before and refrigerate in a sealed container. Keep the dressing separate until the day of serving.
- The dressed cabbage mixture can wait in the fridge for up to 4 hours. Add the apple and pumpkin seeds near serving time for the best texture.
- Set out a small serving bowl at the braai and replenish it from the fridge. Refrigerate within 2 hours, or within 1 hour if the temperature is above 32°C.
- Pair with cold gammon, grilled chicken or vegetable skewers; the orange dressing is particularly good alongside smoky flavours.
Frequently asked questions
Can I use another type of apple?
Yes. Pink Lady gives a sweeter result, while Granny Smith adds a sharper bite. Choose a firm, crisp apple rather than a soft eating apple.
How do I make this salad vegan?
Replace the honey with 15 ml maple syrup and check that your mustard is suitable for vegans. Taste the dressing before adding any extra sweetness.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within 2 days. The vegetables will soften and the seeds will lose their crunch, but the salad will still make a useful sandwich or wrap filling.
