Article 16 July 2021

Recipe of the week: Pickled Radish and Vegetable Slaw

Serves 6

A simple but tasty dish that can be made in advance to go with a BBQ

For the Pickle Liquid
300ml White Wine Vinegar
100ml Water
200g Caster Sugar
10g Coriander Seeds
8 Bay Leaves
200ml Orange Juice
2tsp Black Peppercorns

For the Vegetables
400g Carrots (peeled & thinly sliced)
400g White Cabbage (thinly shredded)
250g Radish (thinly sliced)
1. Place all of the pickling ingredients into a large pan, bring to a boil.

2. Once boiling, add the carrots and simmer for 2-3 minutes.

3. Add the cabbage and stir well, simmer for 2-3 minutes.

4. Remove the pan from the heat and allow it to cool.

5. Once cool, add the radish. Place into a sealed container and refrigerate until needed.