Red cabbage slaw

  • Prep: 15m
  • Cook: 0m
  • Serves: 6

So often Christmas vegetables are cooked to within an inch of their lives and smothered in rich sauces. This recipe is a crispy, crunchy antidote to all that heaviness. It’s a perfect accompaniment to leftover turkey too.


  1. Finely slice the cabbages. Cut the carrots into matchsticks (or grate them if you prefer) and finely chop the spring onions. Pop them all in a large bowl with all the other ingredients and a generous pinch of salt. Give everything a gentle mix – I find hands are best for this, if messy. Adjust the seasoning and serve.


All to be sourced organic where possible

  • ½ red cabbage (about 350g)
  • ¼ green pointed cabbage (about 100g)
  • 2 large carrots
  • 4 spring onions
  • 2 tbsp chopped parsley
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp crème fraîche
  • 2 tbsp mayonnaise
  • ½ lemon, juiced
Kathy Slack

Kathy Slack

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