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Cabbage Salad With Garlic

Natural.Foodie's picture
Ingredients
  Finely shredded green cabbage 3⁄4 Pound (About 4 1/2 Cup)
  Finely shredded red cabbage 4 1⁄2 Cup (72 tbs) (About 4 1/2 Cup)
  Garlic 5 Clove (25 gm), crushed through a press
  Canned flat anchovy fillets 2 Ounce (1 Can)
  Red wine vinegar/White wine vinegar 1 Tablespoon
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Parsley sprigs 1⁄4 Cup (4 tbs) (Use Small Sized, For Garnish)
Directions

GETTING READY
1) In 2 separate bowls, place the green and red cabbage. Place the bowls aside.
2) With a sharp heavy knife, chop and mash the crushed garlic and anchovy fillets over the working surface, to make a puree.
3) In a medium bowl, add vinegar, oil, pepper and salt to combine. Stir in the garlic-anchovy puree.

MAKING
4) In both the bowls of cabbage, distribute the sauce evenly and thoroughly toss to combine.

FINALIZING
5) In a pretty glass or crystal bowl, place the red cabbage. Mound the green cabbage at the center, by making a well in the red cabbage.

SERVING
6) Garnish with parsley and serve.

TIPS
Do not make this sauce in a food processor, because it will become too thick.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Cabbage
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
8

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