Red cabbage and hazelnut salad

Name: Red cabbage and hazelnut salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 50 gm hazelnuts; ½ red cabbage (about 600gm), core removed, shaved on a mandolin; 50 ml vincotto; 2 tbsp golden raisins; 2 tbsp extra-virgin olive oil; 50 gm Gorgonzola dolcelatte, coarsely crumbled

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Author : Jason Jujnovich

cabbage nut

Ingredients

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50 gm hazelnuts½ red cabbage (about 600 gramsm), core removed, shaved on a mandolin50 ml vincotto2 tbsp golden raisins2 tbsp extra-virgin olive oil50 gm Gorgonzola dolcelatte, coarsely crumbled

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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.