Ingredients
- ¼ Savoy cabbage
- 8 green onions, finely sliced
- 1 bunch flat-leaf parsley, leaves finely chopped
- ¼ cup finely chopped dill
- ½ cup whole-egg mayonnaise
- ¼ cup Truffle Hill Truffle Aïoli
- 2 tablespoons lemon juice
- Salt flakes, to taste
Serves 4-6 as side dish
Method
- Discard the dark green outer leaves and thick central stem of the cabbage and finely shred the rest.
- Place in a large bowl with green onion, parsley and dill.
- Shake mayonnaise, aïoli, lemon juice and salt together in a screw top jar.
- Pour over the salad and toss well to combine.
- Serve or cover and refrigerate until needed.