Caprese slaw

I’ve started part-cooking cabbage, and using it to make slaw, and it really really works. I’ve found it to be easier on digestion too, so give it a try.
Make this vegan using vegan cheese, or go in with burrata/ mozzarella balls.

Recipe, serves 1-2 as a side, or part of a salad;

1/2 white cabbage, thinly sliced

THE PESTO
30g basil
1 garlic clove
2 tbsp pine nuts
Chunk parmesan (optional)
Salt and pepper
Squeeze lemon juice
1 tsp balsamic vinegar
8 tbsp olive oil

TO TOP
Roasted cherry tomatoes
Mozarella (optional)
Roasted pine nuts
Balsamic
Black olives (optional)

Method

1. Cut your cabbage into thin slices

2. Steam for 4-5 mins and season well with salt

3. Add all the ingredients for the pesto to a blender and blend until smooth

4. Adjust to taste

5. Add the steamed cabbage to a medium bowl, pour over the pesto and mix well

6. Leave to sit for at least 10 mins

7. If you want to top with roasted tomatoes, toss some cherry tomatoes with olive oil, salt and pepper and roast for 10-15 mins at 190°C (or do it in an airfryer)

8. Top with pine nuts, black olives, your roast tomatoes, mini mozzarella and a drizzle of balsamic

9. Serve lukewarm or cold and keep in the fridge for up to 5 days in a container

Notes + Variations:

I’ve left the toppings ingredients vague for a reason. Add however much of anything you want.
Check out my other versions of this here.