Northern Italian Coleslaw

Northern Italian Coleslaw

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A few surprising ingredient swaps turn our classic Green Cabbage Coleslaw into a brand new dish! Try Chris Cosentinos, Executive Chef at Incanto in San Francisco and author of The Cookbook Beginnings, twist on the classic.

  • Green Cabbage Coleslaw
  • Thinly shredded savoy cabbage
  • 3 small Yukon gold potatoes
  • 1 sliced small red onion
  • 6 tablespoons EVOO
  • 1 teaspoon grainy mustard
  • Chives
  • Parsley
  1. Cook Green Cabbage Coleslaw.
  2. Replace the green cabbage with thinly shredded savoy cabbage. Peel and boil 3 small yukon gold potatoes until soft; smash into the cabbage. Stir in 1 sliced small red onion. Replace the mayo with 6 tbsp. EVOO, and the dijon with grainy mustard. Top with chives and parsley.