Shaved cabbage salad with roast hazelnuts, parmesan and balsamic
Everyone's favourite at Riverstone Kitchen, this dish has changed the way we think about cabbage.
|¼||Red onion, small, finely sliced|
|3 cups||Cabbages, very finely sliced|
|2||Spring onions, finely chopped|
|½ tsp||Wholegrain mustard|
|30 ml||Olive oil|
|2 Tbsp||Aged balsamic vinegar|
|0.35 cup||Hazelnut, whole, roasted and skins removed|
|2 Tbsp||Ground parmesan|
|1 dash||Extra virgin olive oil, to finish|
- Place cabbage, red onion, spring onion, mustard and lemon juice in a large bowl. Drizzle with olive oil and lightly toss together.
- Place in a serving bowl before drizzling with balsamic vinegar.
- Top with hazelnuts and finish with parmesan and a little extra virgin olive oil, if desired. Serve immediately