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Red cabbage coleslaw on green striped plate with caraway seeds to side of plate.

Hungarian Purple Cabbage Slaw

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Ingredients
  

  • 1 small purple (red) cabbage (or ½ large cabbage) (approximately 600g prepared weight)
  • 2 teaspoon salt
  • 1 small onion (or ½ medium-sized onion) (to give roughly 1 tablespoon of grated onion (lightly packed))
  • 1 teaspoon sugar
  • 1 tablespoon caraway seeds
  • 100 ml wine vinegar or cider vinegar

Instructions
 

  • Prepare cabbage. Slice a small to medium sized cabbage thinly using either a large sharp knife or a mandolin. I think this coleslaw recipe works best with very thinly sliced cabbage. I love to use a mandolin as I find it really speeds up the process, and for me makes it easier to produce consistently wafer thin slices.
  • Salt cabbage. Put the sliced cabbage (approximately 600g prepared weight) into a large bowl. Start by adding just 1 teaspoon of fine salt and gently mix into the cabbage. I find it easiest to use my hands to ensure the salt is thoroughly mixed through.
  • Taste check and leave to salt. Check the taste of the cabbage to see if from a taste perspective it is salty enough. I generally find a second teaspoon of salt is needed. Leave the cabbage in the salt for about 20 to 30 minutes. Whilst the cabbage is salting, prepare the onion and dressing.
  • Prepare the onion. Peel and grate a small onion or half a medium-sized onion. This should give roughly 1 tablespoon of grated onion (lightly packed).
  • Prepare the caraway seeds. Measure out 1 tablespoon of caraway seeds and place on a board. Lightly bruise the seeds by crushing them with the back of a spoon or by rolling across them with a rolling pin, so that aroma of the seeds is released.
  • Make the dressing. Put 100ml of vinegar, 1 teaspoon of sugar, the caraway seeds and grated onion into a small bowl. Mix thoroughly, stirring to help dissolve the sugar. Leave to stand at room temperature for about 10 minutes.
  • Add dressing to cabbage. Add the dressing mixture to the salted cabbage and mix together. This delicious Purple Cabbage Slaw can be eaten straight away or kept for a day or two to allow the flavours to come together.
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