Name: Red cabbage slaw with hibiscus pickled onion and mint
Ingredients: 1 tub Ottolenghi hibiscus pickled onions; 3 tbsp pickle brine and 75g drained onions; 60ml olive oil; 1 tbsp Dijon mustard; 1 tbsp pomegranate molasses; 1 small red cabbage, quartered, cored and thinly sliced (about 600g); 75g pomegranate seeds; 25g mint leaves; 100g salted, roasted cashews; Fine sea salt and black pepper

New

Side Salad

Serves 6

Prep 5 min

Crunchy red cabbage meets hibiscus-pickled onions, with their sharp tannic tang weaving through the bowl. A touch of pomegranate molasses brings sweetness, tying everything together into a bright, punchy slaw that sits happily alongside roasted or barbecued meats, fish or veggies.

Ingredients

1 tub	Ottolenghi hibiscus pickled onions; 3 tbsp pickle brine and 75g drained onions
60ml	olive oil
1 tbsp	Dijon mustard
1 tbsp	pomegranate molasses
1	small red cabbage, quartered, cored and thinly sliced (about 600g)
75g	pomegranate seeds
25g	mint leaves
100g	salted, roasted cashews
	Fine sea salt and black pepper

Method

In a large bowl, whisk together the pickle brine, oil, mustard, pomegranate molasses, ½ teaspoon
of salt and a few grinds of black pepper. Add the cabbage, pomegranate seeds, mint, cashews and
pickled onions and toss well to combine.