Grape and sumac slaw
- Helen Graves
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Serves 4 - 6
Easy
Prep: 15 mins
plus pickling
0 reviews
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This sumac slaw is zingy, fresh and full of contrasts – a great complement to rich, meaty grills
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Homemade coleslaw
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Try our grape and sumac coleslaw, then discover rainbow slaw, red cabbage tabbouleh slaw and BBQ cabbage.
Crisp cabbage, fennel and onion are combined with a zippy sumac dressing and quick pickled red grapes for pops of sweet-tart flavour. Left-over grapes will keep chilled for a week and are lovely in chicken salads.
Grape and sumac coleslaw recipe
Ingredients
Nutrition
QUICK PICKLED GRAPES
-
50ml sherry vinegar
-
3 tbsp maple syrup
-
250g seedless red grapes
halved
DRESSING
- 1 tbsp honey
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp sumac
SLAW
-
½ white cabbage
finely shredded
-
1 fennel bulb
cored, finely sliced
-
1 red onion
finely sliced
-
6 medjool dates
pitted and finely chopped
-
bunch of dill
fronds picked
Nutrition: per serving (6)
- kcal209
- fat6g
- saturates1g
- carbs34g
- sugars33g
- fibre6g
- protein2g
- salt1.7g
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Method
-
step 1
For the grapes, combine the vinegar, maple syrup and 1 tbsp of sea salt flakes with 100ml of hot water, and stir until the salt has dissolved. Add the grapes and set aside for at least 1 hr.
-
step 2
Combine all the dressing ingredients in a clean lidded jar or bowl with a generous pinch of salt. Shake or whisk to mix.
-
step 3
For the slaw, combine the cabbage, fennel, onion and dates in a large bowl. Add the grapes, dressing and dill, and toss to combine.
More BBQ sides
Authors
Helen Graves
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