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Cabbage slaw with hazelnuts

  • 1/2 head savoy cabbage, cored, shredded
  • 1/2 head red cabbage, cored, shredded
  • 170 g hazelnuts, toasted, roughly chopped
  • 3 tbsp Gruyere, shaved
  • 3 tbsp lemon juice, fresh
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 1 pinch fresh ground salt
  • 1 pinch freshly ground black pepper

  1. Heat the broiler in oven. Prepare baking sheet.
  2. Core cabbages and shred finely; place in large bowl and drizzle lightly, with olive oil.
  3. Spread cabbage over baking sheet in one single layer.
  4. Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char.
  5. Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes.
  6. Remove the cabbage from the oven and set aside to cool for a few minutes, on wire rack.
  7. Turn the oven to bake and down to 180°C.
  8. Roughly chop the hazelnuts and spread in a baking dish.
  9. Bake for 5 to 10 minutes or until lightly toasted.
  10. Whisk together 15ml olive oil, honey and lemon juice in a bowl.This will be dressing.
  11. Toss the cabbage with the dressing and season with salt and pepper to taste.
  12. Toss with 120g of the toasted hazelnuts. Spread on a large platter and garnish with the remaining toasted, chopped hazelnuts. Garnish with shaved gruyere cheese.
  13. Serve at room temperature.

Good points

  • High in calcium
  • High in dietary fiber
  • High in vitamin B6
  • Very high in vitamin C

Preparation time: 25 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 388.05 kcal
Carbohydrates: 26.88 g
Cholesterol: 0.83 mg
Sugar: 13.08 g
Protein: 10.44 g
Fat: 30.44 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com