Guest chef

Felicity Cloake

The recipes in The A-Z Of Eating are all themed around Felicity Cloake's favourite ingredients (A is for Almond, B is for Blue Cheese, C is for Caramel and so on). Each chapter opener contains a fascinating introduction to the ingredient, blending history, food science, and much more.

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Colourful three-cabbage slaw with lemon buttermilk dressing

  • Serves 12
  • Prep 25 mins
  • Total time 25 mins, plus draining
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Colourful three-cabbage slaw with lemon buttermilk dressing
Colourful three-cabbage slaw with lemon buttermilk dressing

step by step

  • 1Shred both cabbages and the sprouts as finely as you can and transfer to a large bowl. Add the sea salt, sugar and cider vinegar, toss well, then tip them into a colander and leave to drain in the sink for about 1 hour.
  • 2Meanwhile, make the dressing. Finely chop most of the chives, reserving a few to garnish, and add these to a small bowl along with the remaining dressing ingredients. Whisk to combine.
  • 3Press down on the cabbage to squeeze out any excess liquid, then put in a large serving bowl. Toss with the dressing and top with the reserved chives, cut into short lengths.
  • The best way to avoid serving overcooked sprouts is to embrace their natural crunch and eat them raw. This zingy slaw is the perfect opportunity
  • Recipe photograph by Toby Scott

Get ahead

Prepare up to the end of step 2 up to a few hours ahead – keeping the slaw and dressing separate. Once dressed, the slaw will keep for up to 2 hours.

You will need

  • 1⁄2 small red cabbage, cored
  • 1⁄2 small white cabbage, cored
  • 500g Brussels sprouts
  • 1 tsp fine sea salt
  • 2 tsp caster sugar
  • 3 tbsp cider vinegar

For the dressing

  • 1⁄2 x 25g pack chives
  • 1 x 300ml carton buttermilk
  • zest and juice of 1 lemon (about 3 tbsp)
  • 2 tbsp extra-virgin olive oil
  • 1⁄2 tbsp ground cumin

+ Nutritional Information