Catch up on everything yummy…

Recipe: ‘Mango Sunrise’ Pickled Cabbage

Our friends at Salad Mafia have moved into the Yumchaa kitchen at Totteham Street! The street food team from the Berwick Street markets are known for their salads to kale for! To celebrate the launch we asked co-founder Warren to share the secret recipe for their pickled cabbage slaw (spoiler alert, the secret ingredient is our Mango Sunrise tea!)


You’ll need:

200 ml Vinegar
160 ml agave
golden rasins
sultanas (10g)
goji berries (10g)
cranberries (10g)
sunflower, pumpkin (20g each)
cabbage (Half red half white)
Mango Sunrise tea



Infuse one perfect teaspoon or (3g) of Mango Sunrise green tea in 220ml of vinegar and agave. Mix at 80 degrees Celsius for 2-3 minutes.

Strain and pour over the mixture of berries and let them soak and absorb the pickle, place in the fridge to cool.

Finely slice the red and white cabbage. Pour over the vinegar, agave and berries mix, and combine.

Pack the mix into cold, sterilised jars, pouring over the vinegar until full. Seal the jars with vinegar- proof lids.

This will keep for up to 3 months if stored in a cool, dark place. Ideally leave the mix to pickle for a day before consuming.

Toast the seed mix and add just before serving.


Enjoy as a yummy side dish with any meal or as a light lunch on it’s own!


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