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Serves 4 • Pickling 3h in advance • Prep 1h. Recipe by Anne’s Kitchen.
For the pickled red onions: 1 red onion, 70g sugar, 80ml red wine vinegar, 1 ½ tsp salt, 5 black peppercorns. For the slaw: 300g white cabbage, 1 small apple, 1 tbsp lime juice, 1 tbsp runny honey, 1 tbsp olive oil, 3 tbsp coriander, chopped, salt, To serve: Moutarderie de Luxembourg Aïoli, Lime wedges
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