For the pickling liquor
- 300ml white wine vinegar
- 200g caster sugar
- 10g coriander seeds
- 8 bay leaves
- 200ml orange juice
- 2 tsp black pepper
For the vegetables
- 400g carrots, peeled and thinly sliced
- 400g white cabbage, finely shredded
- 250g radishes, thinly sliced
Place all the pickling ingredients with 100ml water into a large saucepan, place over a medium heat and bring to the boil. Once boiling, add the carrots and simmer gently for 2–3 minutes.
Add the shredded cabbage, stir well and simmer again for 2–3 minutes. Remove from the heat and allow to cool.
Once cooled, add the radishes and stir well.
Place into a container, cover and chill in the fridge.
Taste, season and drain off the pickling liquor before serving.
Make this summer salad with fresh with peas, mint and salty feta cheese.
Packed full of nutrients and naturally sweet, these earthy and crispy fritters are great on their own or with a fresh salad for a delicious meal.
Looking for something a little lighter to eat? You can find a selection of salads and light bite recipes from our chefs and local experts.