Red cabbage and hazelnut salad
www.gourmettraveller.com.au
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total: 20 minutes
Servings: 6
Author : Jason Jujnovich
Ingredients
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Instructions
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Step 1
Preheat oven to 180C. Place hazelnuts on a baking tray, roast until skins blister and are golden (5-7 minutes). When cool enough to handle, rub with a tea towel to remove skins, coarsely chop and set aside.
Step 2
Combine cabbage, vincotto, raisins and oil in a large bowl, season to taste, toss to combine and serve scattered with Gorgonzola dolcelatte and roasted hazelnuts.