Name: Fleet’s cabbage and kale slaw with roasted yeast dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 700 gm cabbage, such as sugarloaf or white, thinly shaved on a mandoline; 1 bunch cavolo nero or kale, thinly sliced; Savoury yeast dressing; 60 gm savoury yeast flakes (see note); 1 tbsp Dijon mustard; 3 tsp apple cider vinegar; 2 tsp lemon juice; 1 garlic clove, coarsely chopped; 2½ tbsp grapeseed oil; 2½ tbsp olive oil

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 dressing

Serves 6

Prep

15M

Cook

Total

20M

“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.

Ingredients

700 gm cabbage, such as sugarloaf or white, thinly shaved on a mandoline

1 bunch cavolo nero or kale, thinly sliced

Savoury yeast dressing

60 gm savoury yeast flakes (see note)

1 tbsp Dijon mustard

3 tsp apple cider vinegar

2 tsp lemon juice

1 garlic clove, coarsely chopped

2½ tbsp grapeseed oil

2½ tbsp olive oil

Method

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.