Pickled red cabbage slaw with walnuts, cilantro and pear slices on top of white plate.

Pickled Red Cabbage Slaw with Pear & Walnuts

This colourful, zesty overnight pickled red cabbage slaw with pear and walnuts is full of flavour yet contains only a handful of ingredients.
Course Lunch, Salad
Cuisine International
Prep Time 10 minutes
Curing time Overnight 8 hours
Total Time 8 hours 10 minutes
Servings 6 people
Calories 169kcal
Author Monika Dabrowski


  • 350 g red cabbage about 1/2 medium sized cabbage, shredded or sliced thinly
  • 2 medium pears ripe but firm, peeled, cubed or sliced
  • 1 small red onion very thinly sliced
  • 1/2 cup walnuts roughly chopped
  • 2 tbsp cilantro chopped
  • A drizzle of lemon juice and olive oil plus zest of 1/2 lemon
  • Pepper to taste

For the pickling mixture

  • 1/2 tsp fine sea salt
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 4 tbsp cider or wine vinegar


  • Coarsely grate or slice (thinly) the cabbage (without using the tough middle bit of the cabbage which can be chopped up and added to soup).  Combine the pickling ingredients and pour over the cabbage stirring thoroughly. Cover and leave in the fridge overnight.
  • To make the slaw combine the cabbage with the pears, cilantro, red onion, walnuts, season to taste and drizzle with oil and lemon juice. Scatter the lemon zest over the top and serve.


Serving: 1serving | Calories: 169kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 212mg | Potassium: 288mg | Fiber: 4g | Sugar: 10g | Vitamin A: 675IU | Vitamin C: 37mg | Calcium: 45mg | Iron: 1mg