Italian Coleslaw
An oldy but a goody!
Try this delicious Italian Coleslaw recipe inspired by Chef Ian Curley – a perfect side for any dish.
Our scrumptious Coleslaw is served on Sam Gordon crockery, we’re eating it with Robert Welch vintage cutlery.
Prep tool-wise, we’re using a Shun Nakiri Knife perfect for the task and a Benriner mandolin slicer - an essential for any kitchen.
* Watch our recipe Reel on Instagram to see how it’s done!
Ingredients:
- 1/2 wombok cabbage halved and chopped
- 1/2 cup frozen peas
- 4 small radish, thinly sliced
- 1/2 large fennel thinly sliced
- 1/2 Spanish onion thinly sliced
- 4 Tbs salted or vinegar capers
- 1 cup finely grated Parmesan
- 1/4 cup basil, picked
- 1/4 cup parsley, picked
- 1/4 cup mint, picked
Dressing:
- 60ml lemon juice
- 180ml extra virgin olive oil
- 1 tsp Salt
- Grind of pepper to taste
Method:
- Bring a pot of water to the boil then blanch peas for 30 seconds, drain and run under water until cool
- Chop cabbage
- Thinly slice radish, fennel and Spanish onion
- Drain capers, if salted capers rinse them first
- Pick herbs
- Shake dressing in a jar & set aside
- Combine all ingredients and toss with hands
Enjoy!!
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