This slaw is based on a shaved brussels sprout salad we had at Divanti's here in Del Mar. It's one of Athan and my favorites, we get it every time we go there. I don't know exactly how they make it, but I wanted to try to recreate it at home, but unfortunately the store didn't have brussels sprouts. So, I decided to try it with cabbage. It definitely didn't come out the same, but it's still delicious and really easy to make. I can see this becoming a staple around the house.
- Green Cabbage
- Pecorino Romano Cheese
- Olive Oil
- Cut the cabbage into large chunks and place in the food processor. Chop until it's the consistency of a slaw. Just pulse it a couple of times and that should do the trick. You don't want the pieces too small or the slaw gets mushy.
- Put the cabbage in a bowl. How much pecorino you need will depend on how much slaw you're making. You want enough to cover the slaw when you mix it up so...I say start off with a couple big chunks in the food processor. Chop it until the pieces are very small and then throw in the bowl with the cabbage.
- Dice three anchovies into small pieces and add to the slaw. This gives the slaw a savory taste and goes well with the pecorino.
- Add a dash of olive oil to the slaw and then toss it, making sure the cabbage is covered with the pecorino and olive oil.
- At this point, taste the slaw and see if you may need more cheese or even another anchovy.
- Once the slaw has the right consistency of pecorino, grind some pepper on top and enjoy.
I'm actually going to have this for dinner tonight. It's super fast to make and a great side dish or base salad.
I hope everyone had a great weekend. Mine was awesome! The weather was amazing, have been hitting up the beach and the pool. I just started doing yoga consistently last week at a studio in Cardiff by the Sea called Soleil Yoga. It's only been a week and I feel like it's already whipping me into shape. Basically I'm just really enjoying the summer. It's been a long while since I've gotton to do that.
Until next time...