🍽️ Makes: 4
🔪 Prep time: 20 mins
🔥 Cook time: 0 mins
⚖️ Net carbs: 5g per portion
💪 Protein: 6g per portion
✅ No added sugar and no seed oils
A rich, buttery quiche with smoky pancetta, sweet shallots and layers of Gruyère and Comté, all baked in a crisp almond Parmesan pastry. Deeply savoury, creamy and perfect served warm or cold.
Ingredients
-
½ white cabbage
-
1 carrot
-
2 spring onions
- Small handful grated cheddar cheese
-
Good squeeze fu:di Classic Mayo
-
Smaller squeeze fu:di Salad Cream
-
1 tsp Dijon mustard
-
Sea salt
- Black pepper
Optional:
- fu:di Crispbread crumbs
Step 1 - Prepare the cabbage
Remove any tough outer leaves from the cabbage. Cut in half and remove the core.
Finely slice using a mandolin or the thin slicing attachment of a food processor. Transfer to a bowl and season generously with salt. Leave for 10 minutes to draw out excess moisture.
Squeeze the cabbage firmly with your hands to remove excess liquid, then transfer to a large mixing bowl.
Step 2 - Add the vegetables and cheese
Peel and grate the carrot. Finely slice the spring onions and add both to the bowl.
Add the grated cheddar and toss lightly to distribute evenly.
Step 3 - Build the dressing
Add a generous squeeze of fu:di Classic Mayo followed by a smaller squeeze of fu:di Salad Cream and the Dijon mustard. Season lightly with black pepper.
Fold everything together until creamy, glossy and evenly coated. Taste and adjust seasoning if needed.
Step 4 - Chill and finish
Allow the slaw to chill briefly before serving if time allows.
To serve
Serve chilled or at room temperature alongside grilled meats, burgers, barbecue skewers or wrapped into warm fu:di flatbreads.
Chef’s Tip
Salting and squeezing the cabbage helps the slaw stay crisp while allowing the dressing to cling properly rather than turning watery.
