George’s Cabbage Salad

After a recent great evening with George Calombaris, I received a copy of his new cook book, Greek.  It is a truly stunning book visually, with some great recipes. I love the line in the introduction: “if you’re not in the mood to cook, if you’re just not feeling it, don’t do it.  Just read the book and enjoy the pictures, then come back when you’re ready.”

This recipe is the cabbage salad he serves at Jimmy Grants. If you can’t find the Greek cheese, pecorino (which is more readily available) is a possible substitute. It is a lovely fresh crisp salad, though next time I will use my mandolin rather than a knife to get the cabbage finer.

cabbage salad

Ingredients
1/4 red cabbage, very finely shredded
1/4 drumhead cabbage, very finely shredded
2 tablespoons dill springs
2 tablespoons flat leaf parsley, coarsely chopped
2 French eschallots, finely sliced
100g kefalograviera cheese

Dressing
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
185ml extra virgin olive oil
Salt & pepper

To make the dressing, whisk the balsamic and honey until the honey has dissolved, then whisk in the mustard and slowly drizzle in the olive oil. Season to taste with salt and pepper

Toss together the cabbage, eschallots, herbs and dressing. Season and transfer to a serving dish. Grate the cheese over the top and serve

One thought on “George’s Cabbage Salad

  1. Francesca

    It is a beautiful looking coleslaw but I can’t quite come at either kefalograviera or pecorino on this-I’ll have to take yours and George’s word for it. Good luck with the mandolin, I’m scared of mine.

    Reply

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