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Italian slaw

Australian Gourmet Traveller recipe for Italian slaw.

By Emma Knowles & Lisa Featherby
  • 20 mins preparation
  • 6 mins cooking plus soaking
  • Serves 6
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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.


  • 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


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