Ingredients:

• 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

method:

1. Combine cabbage, parsley and parmesan.
2. Dress with olive oil, balsamic vinegar and season with salt and pepper.

Enjoy

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner