Spicy Red Cabbage & Pear 'Slaw

Cooking time
Serves2 people
Vegetarians Vegans Gluten-free diets
Spicy Red Cabbage & Pear 'Slaw

This quick 'slaw is inspired by both kimchi and saurkraut, two fabulous ferments that we like to call 'krautchi' when they;re combined. The fresh 'slaw has all the vibrant flavours of krautchi, with a little less heat, and is a faster way to get them on your plate. You can also take the slow route and ferment the 'slaw for a couple of days – all the know-how is at the bottom of the recipe.


  • 1 red cabbage
  • 1 carrot
  • 1 pear
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 1 lime
  • A handful of coriander
  • 1 tbsp sesame seeds

Prep: 20 mins | Cook: nil

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1. Quarter the red cabbage and thinly shred it. Add to a large mixing bowl with 1 tsp sea salt. Coarsely grate the carrot and pear (no need to peel either, unless you want to. But do discard the pear’s core and seeds). Add to the cabbage. Give everything a really good scrunch with your hands for a few mins to soften the cabbage and marry all the flavours together.
2. Peel and finely grate or chop the garlic and ginger. Finely chop the chilli, flicking out the white pith for less heat. Mix them all into the 'slaw.
3. Finely grate the lime zest over the 'slaw. Add a good squeeze of lime juice. Finely chop the coriander, leaves and stalks, and fold them through the 'slaw. Sprinkle the sesame seeds over the top. Serve straight away, or keep in the fridge till ready to eat. This 'slaw will keep in an airtight tub in the fridge for 2-3 days.
4. Fabulous Ferments
If you want to turn this 'slaw into 'krautchi', save one of the larger outer leaves of the cabbage before you shred the rest of it. Increase the quantity of salt to 1 tbsp. Massage the cabbage, carrot and pear for 5 mins, to really draw out some of the liquid from the veg, then pack into a sterilised jar. Cover with the reserved cabbage leaf. Ensure the packed veg is covered by at least 1cm of the liquid released by the veg. if not, mix ½ tsp sea salt with 100ml water and pour it on top. Cover the jar so it's airtight. Let it ferment for 3-4 days, or till the liquid has started to produce a few gas bubbles and the krautchi tastes tangy and less salty. Once the taste is to your liking, store in the fridge till ready to eat or tuck in straight away. Garnish with the chopped coriander, toasted sesame seeds and a little lime zest.
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