Red cabbage, a colourful addition to a winter kitchen. Here we make a simple slaw with it, flavoured with juniper berries and barberries or cranberries. It is quick and easy, and a gorgeous addition to your Winter table.
The cabbage can be used raw, as in a traditional slaw, or sauteed briefly for a warm slaw.
Red Cabbage Slaw with Barberries
125g soft dried barberries (available from Middle Eastern shops) or soft dried cranberries
30g caster sugar
juice 1 lime plus the zest
1 medium red cabbage
1.5 Tblspn walnut oil
125g freshly shelled walnuts
1 heaped tspn juniper berries, lightly crushed
sea salt to taste
Bring the sugar and water to the boil in a saucepan, remove from the heat, and add the lime juice and barberries. Cover and allow to cool.
Remove the outer leaves of the cabbage and trim the base. Cut the cabbage across in shreds and place in a serving dish. Drizzle with the walnut oil and scatter over the walnut pieces, lime zest and juniper berries. Sprinkle with sea salt.
Drain the barberries – reserve the sugar syrup for desserts and cocktails – scatter over the cabbage, and serve.
recipe notes and alternatives
If desired, the cabbage can be briefly sauteed in a small amount of olive oil (or just a little water) with the juniper berries, before placing in a serving bowl with the walnuts and lime zest.
Use fresh barberries or cranberries – treat the same way.