---
title: "What’s cooking today: Crunchy red cabbage salad"
description: "Try this recipe for an alternative to the ubiquitous coleslaw for a braai or a side dish for a summer lunch."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2021-01-19-whats-cooking-today-crunchy-red-cabbage-salad/"
published: "2021-01-19T13:15:16"
lang: "en-ZA"
word_count: 292
---

# What’s cooking today: Crunchy red cabbage salad

> Try this recipe for an alternative to the ubiquitous coleslaw for a braai or a side dish for a summer lunch.

By Tony Jackman · Published 19 January 2021, 15:15 SAST

## Content

**Ingredients**

2 cups finely shredded red cabbage

100 g sultanas

2 spring onions, sliced on the diagonal

1 small green pepper, seeds removed, sliced into slivers

3 cm peeled fresh ginger, minced

5 Tbsp apple cider vinegar

2 tsp brown sugar

1 Tbsp white sesame seeds

¼ cup raw peanuts, toasted and lightly salted

**Dressing:**

1 Tbsp soy sauce

1 tsp sesame oil

2 tsp honey

2 Tbsp brown rice vinegar

2 cm piece of fresh ginger, minced

**Method**

Steep sultanas in 2 Tbsp vinegar and the sugar for an hour or more before making the salad. Don’t discard the marinating liquor.

Shred cabbage very finely.

Bring water to a boil, then add 3 Tbsp of the apple cider vinegar and plunge the cabbage in. The vinegar helps to hold the red colour. Remove to a colander after 2 minutes, and run iced water through, then drain.

Slice the spring onions and green pepper. Mince the ginger.

Mix the dressing ingredients in a bowl large enough to hold the cabbage. Drain the liquor from the sultanas into this.

Add most of the spring onions, green pepper and sultanas to the cabbage. Shake a palmful of sesame seeds all over and toss again. Toss together and turn out into a serving bowl.

Toast raw peanuts in a dry pan and salt lightly.

Scatter the remaining green pepper, spring onion and sultanas over the top. Scatter the peanuts over and some more sesame seeds. **DM/TGIFood**

*Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the*[*TGIFood platform*](https://www.dailymaverick.co.za/section/tgifood/)*on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe*[*here*](https://www.dailymaverick.co.za/about/newsletter/)*.*

*Send your recipes to tony@dailymaverick.co.za with a hi-resolution horizontal (landscape) photo.*