Name: Italian slaw
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 6
Ingredients: 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

Italian slaw

Australian Gourmet Traveller recipe for Italian slaw.

Serves 6

Prep

20M

Cook

Total

26M

Skip to Recipe

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.

Ingredients

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

Method

Main

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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

Related stories