Shredded Cabbage Salad With Anchovy Dressing
22 Feb 2011
|Shredded cabbage||1 Pound (4 Cups Loosely Packed / 1/2 Of A 2 Pound Head)|
|Chopped scallions with the green tops||1⁄2 Cup (8 tbs)|
|For the dressing|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||3 Tablespoon|
|Celery salt||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Flat anchovies||4 , rinsed with vinegar, chopped|
Combine the cabbage and scallions in a salad bowl.
Put the dressing ingredients in a jar, cover it, and shake to blend.
Pour it over the salad and toss well.
Let the salad sit at room temperature for 30 minutes, tossing occasionally, before serving.
Shredded Cabbage Salad With Anchovy Dressing Recipe