Truffle Slaw with Truffle Hill Aioli



  • 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


  1. Discard the dark green outer leaves and thick central stem of the cabbage and finely shred the rest.
  2. Place in a large bowl with green onion, parsley and dill.
  3. Shake mayonnaise, aïoli, lemon juice and salt together in a screw top jar.
  4. Pour over the salad and toss well to combine.
  5. Serve or cover and refrigerate until needed.

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