Page title and description
Salads
Cabbage salad with anchovy sauce
A healthy alternative to traditional coleslaw, this would be a good accompaniment to grilled fish or chicken, especially at a barbecue. Leave it for at least 45 minutes before eating, so that the cabbage has time to tenderise a little in the dressing.
Ingredients
main
- ½ Hispi cabbage
for the dressing
- 1 garlic clove, crushed
- 1-2 anchovy fillets, chopped
- 1 tsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
main
-
Step 1
Slice the cabbage and set aside.
For the dressing
-
Step 1
whisk together the dressing ingredients and dress the cabbage very well. Leave for at least 45 minutes before serving.