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.
- 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
- 1Soak sultanas in a bowl with sweet apera and vincotto until plump (30 minutes). Drain, reserving liquid and sultanas separately.
- 2Melt 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.
- 3For white wine vinaigrette, whisk ingredients in a bowl and season to taste.
- 4Combine 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.