This decadent coleslaw is a great way to liven up simple poached chicken or grilled steak. It’s also delicious on a slice of sourdough bread with a hard cheese, like a West Country Farmhouse Cheddar or French Comté, or on toast with a fried egg. Regardless of what you serve with it, Truffle Hill Fumé Sauvignon Blanc Semillon is a great match with this delicious salad.
Serves
4
Ingredients
- ¼ Savoy cabbage
- 8 green onions, finely sliced
- 1 bunch flat-leaf parsley, leaves finely sliced
- ¼ cup finely chopped dill
- 100g whole-egg mayonnaise
- 95g Truffle Hill Truffle Aïoli
- 2 tablespoons lemon juice
- Salt flakes, to taste
Method
Discard the dark green outer leaves and thick central stem of the cabbage and finely shred the rest.
Place in a large bowl with green onion, parsley and dill.
Shake mayonnaise, aïoli, lemon juice and salt together in a screw top jar.
Pour over the salad and toss well to combine.
Serve or cover and refrigerate until needed.
