Colourful three-cabbage slaw with lemon buttermilk dressing
Serves: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Colourful three-cabbage slaw with lemon buttermilk dressing
Serves: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
72Kcal
Fat
3gr
Saturates
1gr
Carbs
6gr
Sugars
6gr
Fibre
5gr
Protein
3gr
Salt
0.5gr
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Ingredients
- ½ small red cabbage, cored
- ½ 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
Step by step
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.
- Shred 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.
- Meanwhile, 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.
-
Press 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.TipThe best way to avoid serving overcooked sprouts is to embrace their natural crunch and eat them raw. This zingy slaw is the perfect opportunity
