Always check the labels of the products you use.
Method
- 1
Wilt. Toss the cabbage with the wilting salt in the colander and leave 45-60 min. Rinse, drain and dry well in a tea towel.
- 2
Toast the seeds. Toast the poppy seeds in the dry pan for 1-2 min until fragrant, then tip into the bowl.
- 3
Dress. Whisk in the shallot, lemon juice, oil, mustard, sugar and honey.
- 4
Toss and chill. Toss the cabbage in the dressing and chill 30 min.
Storage
Keeps covered in the fridge for up to 2 days; stir before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.4 g saturated fat per 100 g, 5.1% of energy (limits ≤ 1.5 g and ≤ 10%)
- High fibre: 3.9 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 119 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.4 g per serving
10.8 % of the 50 g daily maximum · 21.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- colander
- small dry frying pan
- large bowl
- whisk
- clean tea towel
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 88 kcal |
| Protein | 1.9 g |
| Carbohydrate | 13.7 g |
| of which sugars | 9.7 g |
| of which free sugars | 5.4 g |
| Fat | 3.7 g |
| of which saturates | 0.5 g |
| Fibre | 3.4 g |
| Salt | 1.18 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
