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Italian slaw


Parmesan gives this fresh vinaigrette-dressed slaw a little Italian flair. Play around with other dry, firm aged cheeses; Manchego or pecorino would both be good alternatives. This slaw works well with barbecued meats, particularly pork.

You'll need

100 gm sultanas 100 ml sweet apera or Sherry 1 tbsp vincotto 60 gm butter, coarsely chopped 80 gm miche rye sourdough or other rye sourdough, cut into small cubes 70 gm walnuts, coarsely chopped 600 gm white cabbage, thinly sliced ½ white onion, thinly sliced, soaked in cold water for 5 minutes, drained 1 cup thinly sliced flat-leaf parsley 100 gm Parmigiano-Reggiano, finely grated   White wine vinaigrette 1½ tbsp white wine vinegar 90 ml extra-virgin olive oil

Method

  • 01
  • Soak sultanas in a bowl with sweet apera and vincotto until plump (30 minutes). Drain, reserving liquid and sultanas separately.
  • 02
  • Melt butter in a frying pan over medium heat, add sourdough and walnuts, and stir occasionally until golden and toasted (4-6 minutes). Set croûtons and nuts aside on paper towels to drain and cool.
  • 03
  • For white wine vinaigrette, whisk ingredients in a bowl and season to taste.
  • 04
  • Combine cabbage, onion, sultanas and soaking liquid, and parsley in a bowl, season to taste and toss to combine. Transfer to a serving dish and serve scattered with sourdough croûtons, walnuts and Parmigiano-Reggiano.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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