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.

By Josh Lewis
  • 15 mins preparation
  • 5 mins cooking (plus chilling)
  • Serves 6
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"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.


  • 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


  • 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.