Overnight Slaw with Toasted Almonds

Name: Overnight Slaw with Toasted Almonds
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 500g green cabbage, thinly shredded; 60ml (1/4 cup) cider vinegar; 1 tbsp. caster sugar; 2 tsps. Dijon Mustard; 2 tbsps. extra virgin olive oil; 1/4 radicchio, torn; 1 cup (loosely packed) fresh continental parsley leaves, coarsely chopped; 65g (1/2 cup) slivered almonds, toasted; 80g parmesan, shaved

Place the cabbage in a large bowl. Combine the vinegar, sugar and mustard in a small saucepan and whisk over medium heat until warmed. Whisk in the olive oil. Season. Pour over the cabbage. Toss to…

Cook15 min
Total15 min
Serves1
LevelEasy

Gluten-Free Vegetarian

Ingredients

500g green cabbage, thinly shredded
60ml (1/4 cup) cider vinegar
1 tbsp. caster sugar
2 tsps. Dijon Mustard
2 tbsps. extra virgin olive oil
1/4 radicchio, torn
1 cup (loosely packed) fresh continental parsley leaves, coarsely chopped
65g (1/2 cup) slivered almonds, toasted
80g parmesan, shaved

Method

Place the cabbage in a large bowl. Combine the vinegar, sugar and mustard in a small saucepan and whisk over medium heat until warmed. Whisk in the olive oil. Season. Pour over the cabbage. Toss to combine. Cover with plastic wrap and place in the fridge overnight.
Remove cabbage mixture from the fridge. Drain and discard the vinegar mixture. Toss the radicchio and parsley leaves through the cabbage and serve topped with the almonds and parmesan. Season.