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Parmesan Cabbage Salad with Pinenuts and Basil

This is so good. Once you have mastered shaving the cabbage the rest is down hill. You will be rewarded with a Parmesan flavoured hit of freshness and crunch that should be eaten as soon as it is dressed.

Prep Time
15 mins
Total Time
15 mins
Servings: 6
Course: Salad

Ingredients

  • 600 gm white cabbage 1/2 a small (the firm white variety minus the outside leafy greens
  • 100 gm Parmesan Cheese very finely grated. Add a bit of shaved if you want to garnish the top. Make sure you use fresh grated ITALIAN Grana
  • 1/2 cup parsley chopped flat leaf
  • 1/2 cup basil leaves torn
  • 1/2 in red onion washedsome warm water to get rid of the acidity
  • 2 radishes finely sliced
  • 100 gm pine nuts toasted ( or hazelnuts if you can't get pinenuts)
Dressing
  • 40 ml white wine vinegar 2 Tablespoons
  • 80 ml olive oil 4 Tablespoons
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon sea salt

Instructions

    Cup of Yum
  1. Start with a large bowl. Add the finely shredded cabbage, radish, washed onion, parsley and basil
  2. Mix the dressing ingredients into a jar and shake well.
  3. Put the parmesan, salt and nuts into the bowl and toss with the dressing.
  4. The salad will start to soften a little as it is dressed.
  5. Garnish with extra parmesan, herbs and nuts if you like.