This is a vibrant and crunchy dish that is perfect served as a salad or as an accompaniment to meat or fish pates.


  • 350g very thinly sliced red cabbage
  • 50g sultanas or raisins
  • 50g dried cranberries
  • 115g caster sugar
  • Pinch of salt


  1. Combine all of the ingredients and stir well.
  2. Cover and allow to sit for at least 3 hours before serving.
  3. The pickle will keep for several weeks in the fridge.