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Cabbage & gherkin slaw with frankfurters



  • Toss the cabbage, gherkins and eggs with the lemon juice, parsley, quite a bit of salt and a lot of ground pepper. Set aside for up to 30 mins to develop the flavours.
  • Then add the mayonnaise and sour cream to the salad. Mix until well combined and taste for seasoning.
  • Blanch the frankfurters in a large pot of boiling water and drain well.
  • Then place the frankfurters on individual plates, mound the salad alongside and serve with a good dollop of your favourite mustard.
  • nb.  This salad can also be served with any simple meat or ‘steaky’ fish dish.




  • ½ small Savoy cabbage,  ribs removed & finely sliced
  • 3 gherkins, chopped
  • 3 hard boiled eggs, peeled & chopped
  • juice of 1 lemon
  • 4 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • ¼ cup mayonnaise
  • 1 heaped tbsp sour cream
  • 12-16 frankfurters, depending on size









Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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