AT A GLANCE
Parmesan gives this fresh vinaigrette-dressed slaw a little Italian flair. Play around with other dry, firm aged cheeses; Manchego or pecorino would both be good alternatives. This slaw works well with barbecued meats, particularly pork.
|01||Soak sultanas in a bowl with sweet apera and vincotto until plump (30 minutes). Drain, reserving liquid and sultanas separately.|
|02||Melt butter in a frying pan over medium heat, add sourdough and walnuts, and stir occasionally until golden and toasted (4-6 minutes). Set croûtons and nuts aside on paper towels to drain and cool.|
|03||For white wine vinaigrette, whisk ingredients in a bowl and season to taste.|
|04||Combine cabbage, onion, sultanas and soaking liquid, and parsley in a bowl, season to taste and toss to combine. Transfer to a serving dish and serve scattered with sourdough croûtons, walnuts and Parmigiano-Reggiano.|