Serves 4
This salad improves if done the day before. The red colour is brought to life by the vinegar. The friend who shared the recipe with us sometimes uses pickled rather than fresh ginger if she has some in her fridge. I personally enjoy this super healthy salad, but I love fresh ginger!
Recipe Category
Products in this recipe

Seasoned Sea Salt Seasoning

You will need

½ red cabbage (about 500 g) or 2 baby cabbages
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
¾ cup (180 ml) cider vinegar
½ cup (125 ml) light brown or white sugar
1 – 2 T (15 – 30 ml) finely grated fresh ginger or pickled ginger
1 small red chilli, de-seeded and chopped

green cabbage outer leaves, optional


Shred cabbage with a mandoline or slice very, very finely. Toss with Seasoned Sea Salt. Press into a colander, place weights on top and leave for 3 hours. Squeeze to extract moisture. Whisk remaining ingredients in a mixing bowl and add cabbage, stir to coat all the cabbage. Chill for at least 8 hours.

Will keep in the fridge for at least a week.

Serve in green cabbage leaves if available