Chefs' Recipes

Fleet’s cabbage and kale slaw with roasted yeast dressing

Discover the wonders of savoury yeast – it adds a umami punch to this slaw.
Shredded cabbage and kale with roasted yeast dressingKara Rosenlund

“Savoury yeast gives a simple cabbage slaw great umami flavour,” says Lewis. “It’s become a favourite at Fleet, and at home.”

Serve this slaw with Fleet’s whisky-and-honey-glazed ham.


Savoury yeast dressing


1.For dressing, preheat oven to 180°C. Scatter yeast flakes over a baking tray and roast until golden and fragrant (4-5 minutes). Cool, then transfer to a blender with mustard, vinegar, lemon juice, garlic and 100ml water and blend on high speed until combined (2 minutes). Reduce speed to medium, then add oils in a slow, steady stream until smooth. Increase speed to high for 30 seconds to thicken dressing slightly. Season to taste and refrigerate to chill (1 hour).
2.Combine cabbage and cavolo nero in a large bowl. Add dressing a little at a time, tossing and tasting as you go; it’s the right amount of dressing when you think it’s delicious. Season to taste, then serve.

Savoury yeast flakes, also known as nutritional yeast, are available from health-food shops.


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