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Tuscan Slaw

1_ head green cabbage, finely shredded
1 bunch dark leafy greens, stems trimmed, left whole
1_ head red cabbage, finely shredded
2 Belgian endive, finely shredded
1_ fennel bulb, finely shredded
1 cucumber, thinly sliced on the diagonal
4-5 red radishes, thinly sliced

1/3 cup extra virgin olive oil
2-3 cloves fresh garlic, finely minced
generous pinch crushed red pepper flakes
sea salt
3 tablespoons balsamic vinegar
grated zest of 1 lemon
juice of 1 lemon
1/3 cup finely minced oil-cured black olives
2 tablespoons chia or hemp seeds

Make the dressing before anything else. Place all ingredients (using salt to taste, but keep it light), in a small sauce pan, over very low heat. Cook, to infuse the flavors into the oil, for 7-10 minutes, stirring occasionally. 

While the dressing infuses, bring a pot of water to a boil and cook green cabbage until just limp, 2-3 minutes. Drain and, in the same water, cook greens until just wilted, about 2 minutes. Transfer to a cutting board and cut into bite-sized pieces. Mix in with cabbage. Finally, in the same water, cook the red cabbage until just limp, about 3 minutes. Drain and mix into cabbage and greens. Mix in fennel, cucumber and radishes and toss to combine.

Just before serving, toss the slaw with hot dressing. Sprinkle with seeds of choice. Serve immediately. 

Makes 4-5 servings.  


Frey Vineyards
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