Red Cabbage Salad with Ginger
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