Preparation info
  • Serves


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

Pomegranate seeds add a welcome pop of crunch and sweetness to this vibrant slaw. We use a mix of red and white cabbage – there’s no real difference in flavour, but it does look rather pleasing. To serve up to six you only need half a cabbage, so do feel free to pick your favourite colour rather than buying both.


  • ½ red onion
  • ¼ red cabbage
  • ¼ white cabbage ½


  1. Slice the red onion into fine half-moon slivers and drop into a bowl of cold water.
  2. Shred the cabbage as finely as you can, using either a sharp knife or a mandoline, and place in a large bowl. (Don’t grate it, as this will make the slaw wet.)
  3. Slice the red pepper into thin, long matchsticks, and add to the bowl, along with