Cabbage and Almond Slaw
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This cheesy cabbage and almond slaw is a delightful twist on traditional coleslaw, featuring crunchy almonds and a rich parmesan dressing.
Ingredients
- 1/2 a savoy cabbage, finely grated (use a mandolin for this)
- 100g flaked almonds, toasted
- 80g parmesan, finely grated
- 3 cups (720 ml) of parsley leaves, plus a few extra for garnish
- 2 slices of sourdough, cut into cubes
- 2 egg yolks
- 1 tbsp (15 ml) mustard
- 2 tbsp (30 ml) vinegar
- 200ml oil
- Salt and pepper to taste
Instructions
- Make the dressing first. Whisk the egg yolks, mustard, and vinegar together in a medium-sized bowl.
- Continue to whisk as you very slowly add the oil, drop by drop, to create a thick, creamy emulsion.
- Season the dressing with salt and pepper to taste.
- In a large bowl, combine the finely grated cabbage, toasted almonds, grated parmesan, and parsley leaves.
- Pour the dressing over the cabbage mixture and toss well to combine, ensuring everything is evenly coated.
- Toast the sourdough cubes until golden brown and crispy, then add them to the slaw just before serving for added crunch.
- Garnish with extra parsley leaves and serve immediately.
Notes
- This slaw pairs beautifully with ham and turkey, making it a great choice for holiday meals.
- For a lighter version, you can substitute Greek yogurt for some of the oil in the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but note that the sourdough will lose its crunch over time.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 20
- Carbohydrates: 10
- Fiber: 3
- Protein: 6
- Cholesterol: 40
If You Liked This Recipe, You’ll Love These
- Kale, Cabbage, and Carrot Slaw
- Spiced Salmon Tacos with Cilantro and Jalapeño Slaw
- Celery Root and Apple Slaw
- Crisp Raw Cabbage Salad
Frequently Asked Questions
The dressing uses egg yolks and oil — is this a homemade mayonnaise?
Essentially yes — the dressing is a hand-emulsified vinaigrette close to aioli. Whisk the 2 egg yolks, 1 tbsp mustard, and 2 tbsp vinegar together first, then add the 200 ml oil drop by drop while whisking constantly to build a thick, creamy emulsion. Adding the oil too fast before the emulsion is established will cause it to break and separate.
When should I add the sourdough croutons?
The recipe specifies adding the toasted sourdough cubes just before serving — not while mixing the slaw. The notes confirm that if stored with the dressing, the croutons will lose their crunch over time, so holding them separate until the moment of serving is key to getting that textural contrast. 
Can I lighten the dressing if I don’t want to use that much oil?
Yes — the notes suggest substituting Greek yogurt for some of the oil to produce a lighter version of the dressing. The mustard and vinegar quantities stay the same; just replace a portion of the 200 ml oil with Greek yogurt and whisk until smooth.
