John Myers
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White Cabbage Salad 2.0 with Creamy Parmesan Dressing
The perfect white cabbage salad 2.0 with creamy parmesan dressing recipe with a picture and simple step-by-step instructions.
dressing
- Onion
- Parmigiano Reggiano
- Garlic clove pressed
- Anchovies
- Egg yolk
- Mustard
- Pounded mustard seeds
- Pepper and salt
- Black cumin
- Freshly squeezed lemon juice
- White balsamic vinegar
- Rapeseed oil
to soak the herb
- White grape juice
- Coarse salt
- White balsamic vinegar
- Using a food processor, slice the cabbage and onion. Moisten well with grape juice, coarse salt and white balsamic vinegar and knead. Do the kneading again at least 6 times every 1/2 hour.
- An hour before you want to serve the cabbage salad, prepare the dressing.
- All the ingredients listed (except the Parmesan) are put in a mixer and stirred for at least 3 minutes until frothy. Now rub the Parmesan into the dressing – mix it well and let it steep for an hour. Before adding it to the grated cabbage – season again to taste. If necessary, add a little sugar if the result seems too acidic to you.
TIP
- White cabbage salad tastes best when it is well drawn. Accordingly, you can prepare it the day before.
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