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Parmesan Cabbage Salad

Parmesan Cabbage Salad with Pinenuts and Basil

This is so good. Once you have mastered shaving the cabbage the rest is down hill. You will be rewarded with a Parmesan flavoured hit of freshness and crunch that should be eaten as soon as it is dressed.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Servings 6


  • 600 gm White cabbage 1/2 a small (the firm white variety minus the outside leafy greens
  • 100 gm Parmesan cheese very finely grated. Add a bit of shaved if you want to garnish the top. Make sure you use fresh grated ITALIAN Grana
  • 1/2 cup parsley chopped flat leaf
  • 1/2 cup basil leaves torn
  • 1/2 in red onion washedsome warm water to get rid of the acidity
  • 2 radishes finely sliced
  • 100 gm pine nuts toasted ( or hazelnuts if you can't get pinenuts)


  • 40 ml white wine vinegar 2 Tablespoons
  • 80 ml olive oil 4 Tablespoons
  • 1 Tablespoon dijon mustard
  • 1 teaspoon sea salt


  • Start with a large bowl. Add the finely shredded cabbage, radish, washed onion, parsley and basil
  • Mix the dressing ingredients into a jar and shake well.
  • Put the parmesan, salt and nuts into the bowl and toss with the dressing.
  • The salad will start to soften a little as it is dressed.
  • Garnish with extra parmesan, herbs and nuts if you like.