Pear and red cabbage sweet and sour slaw
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Pear and red cabbage sweet and sour slaw
Red cabbage is shredded and tossed with finely sliced pears and red onions that are lightly pickled in red wine vinegar with brown sugar and sultanas. The result is a vibrant, crunchy winter slaw without the traditional mayo.
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
159Kcal
Fat
8gr
Saturates
1gr
Carbs
17gr
Sugars
17gr
Fibre
5gr
Protein
2gr
Salt
0gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 1 red onion, finely sliced
- 4 tbsp olive oil
- 25g pine nuts
- 2 garlic cloves, crushed
- 2½ tbsp light brown sugar
- 3 tbsp red wine vinegar
- 30g golden (or regular) sultanas or raisins
- juice of 1 lemon
- ½ red cabbage, finely shredded
- 2 large carrots, coarsely grated
- 2 unripe pears, cored and finely sliced
- 15g flat leaf parsley, roughly chopped
Step by step
To store
The slaw will keep in the fridge for up to 2 days.
- Add the sliced onion to a large salad bowl. Heat the oil in a large frying pan over a medium-low heat. Add the pine nuts and toast for 2-3 minutes, until just turning golden. Add the garlic, fry gently for a further minute, then stir in the sugar and vinegar. Bubble for 1 minute, stirring regularly, until the sugar has dissolved. Remove from the heat, add the sultanas or raisins and lemon juice, then pour the lot over the red onions. Toss to combine, season and set aside to cool.
- Once the onion mixture is at room temperature, toss in the remaining ingredients until well combined. Season to taste. Leave to stand for at least 20 minutes before serving so the flavours can mingle.
