- 1/4 Savoy cabbage, finely shaved
- 1 bunch parsley, finely sliced
- 30g parmesan, finely shaved
- 1 tbsp extra virgin olive oil
- 1 tsp, balsamic
- Salt and pepper
- Combine cabbage, parsley and parmesan.
- Dress with olive oil, balsamic vinegar and season with salt and pepper.
Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner