This cabbage slaw is as luxurious as it is simple. Try serving it with roast chicken, or beef with roast potatoes.

Serves 4 as a side.

INGREDIENTS

• 1/2 green cabbage (approx. 600 g) 
• 1/3 cup / 80 ml thickened cream (35% fat content)
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 30 g parmesan cheese, grated
• 50 g almonds, roughly chopped

METHOD

1. Cut the cabbage in half, lengthwise, then finely shred crosswise, leaving behind the hard woody core. If you have a mandolin, you might want to use that.
2. Whisk together the cream, mustard, vinegar and honey until smooth.
3. Combine the sprouts with the parmesan and drizzle over the dressing.
4. Toss to combine and top with the chopped almonds. Best served within 2-3 hours.