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Cabbage Slaw with Biancolilla

July 03, 2022

Summer parties need vegetable side dishes that don't wilt or get weird in the heat. This cabbage slaw gets better as it sits and with no dairy stays fresh and delicious for hours.

Cabbage Slaw with Biancolilla

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Cabbage and mustard are a classic pairing in Northern Italy, add in some Southern Italian golden raisins and our fresh Sicilian Biancolilla and you have the perfect Italian summer slaw!

Author:

Olio Taibi

Ingredients

For Dressing

2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil
1 TBS fresh lemon juice
1 tsp mild brown mustard
1 tsp kosher salt
1/2 tsp fresh ground black, pepper

For Slaw

4 cups thinly sliced/shredded cabbage
3 scallions, finely chopped, both white and green parts
1/3 cup chopped parsley
1/3 cup golden raisins

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Directions

For Dressing

In a large bowl, whisk together dressing ingredients.

For Slaw

Add all slaw ingredients to bowl with dressing, toss thoroughly.
While you can eat the slaw immediately, if you can let it sit for 30 minutes before serving, you will be very happy. The slaw will continue to be fantastic for a few hours at room temperature.

Recipe Note

Want to bring this slaw to an outdoor party? Combine dressing ingredients in a small jar, and slaw ingredients in a large container. When you arrive at party, shake dressing in jar and pour over slaw ingredients.

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Cabbage Slaw with Biancolilla

Cabbage Slaw with Biancolilla

Ingredients

For Dressing

For Slaw

Directions

For Dressing

For Slaw

Recipe Note

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