Serves 6
100g raisins

600g cabbage, thinly sliced

1-2 Tbsp cider, white wine or white balsamic vinegar

100g fresh walnuts, toasted

100g sourdough breadcrumbs, torn into 5mm pieces and toasted

60g parmesan or pecorino finely grated

2 cup (loosely packed) flat-leaf parsley leaves

Salad cream


egg yolks

2 tbsp  

white wine vinegar

2 tsp  

Dijon mustard

300 ml  

olive oil

100 ml  

pouring cream


To make the salad cream – please note this is optional as you can use a good quality mayonnaise and thin it down with a little cream, sour cream or yoghurt.

Process the egg yolks, vinegar and mustard in a food processor until well combined, then gradually add oil in a thin, steady stream until emulsified.  Transfer to a small bowl, stir through the cream and season to taste with salt and freshly ground pepper.  Refrigerate.

Combine cabbage and vinegar in a bowl, toss to coat and stand for 10 minutes.

Add raisin’s to cabbage with walnuts nuts and half the breadcrumbs, cheese and parsley.

Add salad cream, toss gently to combine and season to taste. Serve immediately scattered with remaining breadcrumbs, cheese and parsley.