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About this recipe: This salad is irresistible - colourful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.
I often make a gingery version of this for my husband (he loves it). I add fresh root ginger to the prepared cabbage mixture (add to taste, but about 2 to 3 tablespoons), it adds an unusual delectable flavour.