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Shaved cabbage salad with roast hazelnuts, parmesan and balsamic

Name: Shaved cabbage salad with roast hazelnuts, parmesan and balsamic
Ingredients: ¼ Red onions, small, finely sliced; 3 cups Cabbages, very finely sliced (Main); 2 Spring onions, finely chopped; ½ tsp Wholegrain mustard; ¼ Lemons, juiced; 30 ml Olive oil; 2 Tbsp Aged balsamic vinegar; 7/20 cup Hazelnuts, whole, roasted and skins removed; 2 Tbsp Ground parmesan; 1 dash Extra virgin olive oil, to finish

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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Everyone's favourite at Riverstone Kitchen, this dish has changed the way we think about cabbage.

¼	Red onions, small, finely sliced
3 cups	Cabbages, very finely sliced (Main)
2	Spring onions, finely chopped
½ tsp	Wholegrain mustard
¼	Lemons, juiced
30 ml	Olive oil
2 Tbsp	Aged balsamic vinegar
7/20 cup	Hazelnuts, whole, roasted and skins removed
2 Tbsp	Ground parmesan
1 dash	Extra virgin olive oil, to finish

Place cabbage, red onion, spring onion, mustard and lemon juice in a large bowl. Drizzle with olive oil and lightly toss together.
Place in a serving bowl before drizzling with balsamic vinegar.
Top with hazelnuts and finish with parmesan and a little extra virgin olive oil, if desired. Serve immediately