Served in tasty Frico Cups and tossed with a delicious White Wine Vinaigrette, Kale-Cabbage Slaw in Frico Cups are a light and satisfying savory for teatime.
Kale-Cabbage Slaw in Frico Cups
Serves: 24
Ingredients
- 1 cup very finely chopped red cabbage
- 1 cup very finely chopped curly green kale
- ¼ cup chopped dried cranberries
- 1 recipe White Wine Vinaigrette (recipe follows)
- 1 recipe Frico Cups (recipe follows)
- 3 tablespoons very finely chopped toasted pecans
Instructions
- In a medium bowl, toss together cabbage, kale, and cranberries. Add White Wine Vinaigrette to taste, tossing to coat. Cover, and refrigerate until flavors meld, up to a day. Drain slaw before serving.
- Divide slaw evenly among Frico Cups. Sprinkle slaw with pecans. Serve immediately.
White Wine Vinaigrette
Serves: ¾ cup
Ingredients
- ½ cup white wine vinegar
- ¼ cup extra-virgin olive oil
- 2 teaspoons granulated sugar
- 2 teaspoons very finely chopped shallot
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a jar with a tight-fitting lid, combine all ingredients. Shake vigorously until emulsified. Use immediately.
Frico Cups
Serves: 24
Ingredients
- 1 (6-ounce) package finely shredded Parmesan cheese
Instructions
- Preheat oven to 350°.
- Line 2 rimmed baking sheets with parchment paper.
- Spread cheese into 24 (2-inch) circles 2 inches apart on prepared baking sheets.
- Bake until cheese melts and edges are golden brown, approximately 5 minutes. Remove from oven. Let cool for 1 minute. Using a metal-edged spatula and working quickly before cheese hardens, lift cheese wafers from baking sheet, and drape over the backs of the wells of a 24-well mini muffin pan. (Make Frico Cups one pan at the time.) Let cheese cool completely before removing from mini muffin pan. Store in an airtight container at room temperature, and serve the same day.
Notes
For best results, we recommend working with only one baking sheet at a time.
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