Duende’s Ensalada de Col
This Spanish inspired coleslaw is light, crunchy and has the perfect bite!
Manzanilla or green olives
pitted and chopped
toasted and chopped
Mahón cheese or other semi-firm medium sharp cheese
flat leaf parsley
virgin olive oil
In a small mixing bowl, whisk together garlic, vinegar, and salt. Sit for at least 20 minutes.
Briskly whisk in olive oil, followed by the cream. Taste and adjust for salt and acid as needed.
Dressing should have a distinctive garlic bite that will balance out when combined with other ingredients. Dressing will keep refrigerated for up to 3 days.
In a large mixing bowl, add all of the shredded cabbage and apply enough of the dressing to coat very well. Don’t be shy with the vinaigrette!
Divide the cabbage among 4 chilled plates.
Sprinkle the copped olives and pistachios around each of the salads and grate Mahón cheese over the top. Finish with a sprinkle of parsley.