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:

1. Bring a pot of water to the boil then blanch peas for 30 seconds, drain and run under water until cool
2. Chop cabbage
3. Thinly slice radish, fennel and Spanish onion
4. Drain capers, if salted capers rinse them first
5. Pick herbs
6. Shake dressing in a jar & set aside
7. Combine all ingredients and toss with hands

Enjoy!!