Description
This cheesy cabbage and almond slaw is a delightful twist on traditional coleslaw, featuring crunchy almonds and a rich parmesan dressing.
Ingredients
Units
Scale
- 1/2 a savoy cabbage, finely grated (use a mandolin for this)
- 100g flaked almonds, toasted
- 80g parmesan, finely grated
- 3 cups of parsley leaves, plus a few extra for garnish
- 2 slices of sourdough, cut into cubes
- 2 egg yolks
- 1 tablespoon mustard
- 2 tablespoons 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