Red cabbage and hazelnut salad


  • Serves 6 people

  • 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
01   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.
02   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.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.
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