Riverford Wicked Leeks
Red cabbage slaw recipe image

Print Red cabbage slaw

Red cabbage's dramatic colour and fresh taste is welcome alongside winter's earthy roots. This crisp slaw goes well with many dishes – with grilled or roast chicken or richer meat such as venison for dinner; with a bowl of soup for an easy lunch; as a texture-giving sandwich filler. These quantities are a rough guide only. Add some Dijon or wholegrain mustard if you want it to have more of a kick, or a squeeze or lemon juice or vinegar for some sharpness.You could also add grated apple and some toasted, chopped walnuts or hazelnuts.


  • ½ small red cabbage, cored & finely shredded
  • 2 carrots, grated
  • 1 red onion, peeled & grated or finely sliced
  • Pickled jalapeño chillies, finely sliced
  • 1 tbsp mayonnaise
  • 2 tbsp yoghurt
  • Small bunch of chives, finely chopped
  • Salt & pepper


  1. Mix together the shredded red cabbage, grated carrot and finely chopped red onion with sliced pickled jalapeño chillies, mayonnaise, yoghurt and chives. Season to taste.
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