Prepare to embark on a culinary journey that will revolutionize your perception of salads! This Savoy Cabbage Slaw with Prosciutto Dressing is not just a side dish – it's a flavor explosion that combines the crisp, delicate texture of Savoy cabbage with the rich, salty essence of prosciutto. Imagine a dish so simple yet so sophisticated that it will transport your taste buds straight to the sun-drenched hills of Italy with just one bite.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Savoy cabbage, shredded
- Prosciutto, chopped
- Olive oil
- Red wine vinegar
- Salt
- Pepper
Instructions
- Begin by preparing the ingredients. Take a head of Savoy cabbage and remove any tough outer leaves. Cut the cabbage in half, then slice each half into thin shreds. You should have about 4 cups of shredded cabbage.
- Next, chop the prosciutto into small pieces, aiming for bite-sized chunks. This will allow the prosciutto to mix well with the dressing and slaw.
- In a large mixing bowl, combine the shredded Savoy cabbage and chopped prosciutto. Toss them together gently to ensure even distribution.
- In a separate small bowl, prepare the dressing. Whisk together 3 tablespoons of olive oil and 2 tablespoons of red wine vinegar. Season the mixture with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
- Pour the dressing over the cabbage and prosciutto mixture. Using tongs or your hands, gently toss the slaw until all the ingredients are well coated with the dressing.
- Let the slaw sit for about 5 minutes to allow the flavors to meld together. This brief resting period will enhance the taste of the dish.
- Before serving, give the slaw one last toss to ensure everything is evenly mixed. Taste and adjust seasoning if necessary.
- Serve the Savoy cabbage slaw in individual bowls or on a large platter. Enjoy this refreshing Italian-inspired dish as a side or light main course.
Tips
- Choose the freshest Savoy cabbage possible – look for leaves that are crisp and vibrant green with minimal blemishes.
- When shredding the cabbage, aim for thin, uniform strips to ensure even dressing coverage and a perfect texture.
- For the best flavor, use high-quality extra virgin olive oil and a good red wine vinegar.
- Let the slaw rest for 5-10 minutes before serving to allow the flavors to meld and the cabbage to slightly soften.
- If you want to elevate the dish, consider toasting some pine nuts or adding fresh herbs like basil or parsley for extra complexity.
- Serve chilled or at room temperature for the most refreshing experience.
- This slaw pairs perfectly with grilled meats or can be enjoyed as a light, standalone lunch.
Nutrition Facts
Calories: 182kcal
Carbohydrates: g
Protein: 9g
Fat: g
Saturated Fat: 3g
Cholesterol: 15mg
