Red cabbage slaw
I actually found this online and, as you now know, I am always trying to find recipes with cabbage, especially slightly pickled. It is a really good condiment for a burger but also with chicken.
Method
- 1
Slice the cabbage thinly into strips or use a vegetable peeler.
- 2
Combine the cabbage, parsley and the marinade ingredients in a bowl and mix well. If you use your hands, remember to wear a plastic glove as the sumac will colour a lot.
- 3
Move everything to an airtight glass container. Shake and store in the fridge for at least 12 hours.
Good to know
You can leave this on the counter for 1 hour and try it before you store it. So far it has been okay for about 2 weeks in the fridge; longer and it ferments a bit too much for my taste, but that's up to you.
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