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