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Coleslaw with pickled pepperberry cherries

Name: Pickled cherry coleslaw recipe
Yield: 12
Ingredients: 1.2kg whole small red cabbage, very finely shredded (we used a mandoline); 450g whole baby wombok, thinly sliced lengthways; 4 long green shallots, cut into thin strips; 1 bunch dill, stems finely chopped, leaves picked; 500g fresh cherries, pitted, halved; 2 (400g total) red onions, very thinly sliced into rounds (we used a mandoline); 125ml olive oil; 80ml red wine vinegar; 2 tsp each fine salt, white sugar and ground pepperberry

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Coleslaw with pickled pepperberry cherries

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by Tracey Pattison

Delicious Team

Dec 05, 2023

“Everyone loves a good coleslaw, and the beauty of this one is that it stays super crispy even after being tossed in the dressing, which also has a lovely pepperberry kick to it!” – Tracey Pattison

1.2kg whole small red cabbage, very finely shredded (we used a mandoline)
450g whole baby wombok, thinly sliced lengthways
4 long green shallots, cut into thin strips
1 bunch dill, stems finely chopped, leaves picked

Pickled cherries

500g fresh cherries, pitted, halved
2 (400g total) red onions, very thinly sliced into rounds (we used a mandoline)
1/2 cup (125ml) extra virgin olive oil
1/3 cup (80ml) red wine vinegar
2 tsp each fine salt, white sugar and ground pepperberry

Method

1.

For the pickled cherries, place all ingredients in a large bowl and stir to combine. Cover with a tea towel and stand at room temperature for 1 hour, stirring occasionally, or until onions have softened and cherries have released a lot of their juice (see note).
2.

Meanwhile, place cabbage, wombok, shallot and dill in a very large bowl and toss well to combine. Cover surface directly with dampened paper towels, then tightly cover with plastic wrap.
3.

Chill for at least 1 hour or up to 1 day. Just before serving, toss pickled cherries through the crisp, cold cabbage mixture until well combined and evenly coated in pickling juice. Serve.

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Recipe Notes

You can prepare the pickled cherries up to 1 day in advance. After their 1-hour pickling time, cover, then chill until required. Bring to room temperature before using.