1kg red cabbage
1 red onion
1 large red pepper, deseeded and finely diced
250g carrots, grated
1–2 fresh red jalapeño peppers, deseeded and finely chopped
10 sprigs of fresh coriander, roughly chopped
flaked sea salt and freshly cracked black pepper, to taste

35g caster sugar
25g ready-made English mustard
60ml cider vinegar
juice and grated zest of 1 lime
250ml rapeseed oil (or any oil that does not have a strong flavour)

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Citrus and Red Chilli Slaw


The fresh flavours of this salad are well matched to the strong smoky tastes of barbecued meats.

1. Make the dressing by mixing the sugar, mustard, vinegar and lime juice in a bowl or jug. Reserve the zest for later. Drizzle in the oil, whisking the ingredients vigorously to combine. Use a small hand-held stick blender for this or a food processor. Once the dressing is thick, add the lime zest and set aside until you are ready to dress the slaw.

2. If you have a food processor, fit it with the finest blade you have and pass the cabbage through the machine. If not, use a sharp knife and carefully shred the cabbage as thinly as possible. For the best results, begin by cutting the cabbage into wedges and removing the core from each wedge. Then cut across the length of the wedges as thinly as possible. Add the sliced cabbage to a large bowl. Use the same process for the onion and stir it into the cabbage.

3. Stir in the carrots, pepper and jalapeño peppers and toss well so you have flecks of colour throughout the slaw. Add the coriander and give it a toss to distribute it through the slaw.

4. When you are ready to dress the slaw, remove the dressing from the fridge, give it a good shake in case it has split a little and pour it evenly over the cabbage mixture. Toss thoroughly to coat. Season to taste and serve.