Overnight Coleslaw with Toasted Almonds

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A simple, delicious homemade cabbage slaw with a sweet and tangy vinaigrette! Dress the cabbage the day before to allow it to wilt slightly, then toss with radicchio and toasted almonds the next day to add crunch. It is a wonderful accompaniment to almost any meal and is especially nice with grilled meat, poultry, or seafood or enjoy it straight up.
Coleslaw was initially created in the Netherlands. The term coleslaw originates from the Dutch (koolsla) that combines the kool, meaning "cabbage," and sla, meaning "salad.

 

500 g Sweetheart cabbage, thinly shredded 60 ml Apple cider vinegar (preferably with the mother) 1 tbsp Xylitol or caster sugar 2 tsp Dijon mustard 2 tbsp Extra virgin olive oil Salt and freshly milled black pepper 1/4 Radicchio, torn 2 tbsp Flat leaft parsley leaves, coarsely chopped 65 g Slivered almonds, toasted 80 g Parmesan, shaved

1. Trim the core out of the cabbage and shred it with a mandoline, a box grater or a sharp knift finely into a large glass, ceramic, or stainless steel bowl.
2. Combine the apple cider vinegar, xylitol or 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.
3. 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 toasted almonds and shaved Parmesan.

© 2025 | http://angiesrecipes.blogspot.com