Shaved cabbage salad with roast hazelnuts, parmesan and balsamic

Everyone's favourite at Riverstone Kitchen, this dish has changed the way we think about cabbage.

Ingredients

¼	Red onions, small, finely sliced
3 cups	Cabbages, very finely sliced (Main)
2	Spring onions, finely chopped
½ tsp	Wholegrain mustard
¼	Lemons, juiced
30 ml	Olive oil
2 Tbsp	Aged balsamic vinegar
7/20 cup	Hazelnuts, whole, roasted and skins removed
2 Tbsp	Ground parmesan
1 dash	Extra virgin olive oil, to finish

Directions

1. Place cabbage, red onion, spring onion, mustard and lemon juice in a large bowl. Drizzle with olive oil and lightly toss together.
2. Place in a serving bowl before drizzling with balsamic vinegar.
3. Top with hazelnuts and finish with parmesan and a little extra virgin olive oil, if desired. Serve immediately