Cabbage salad with anchovy sauce recipe image

Print 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

  • 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 & pepper

Method

  1. Slice the cabbage and set aside.
  2. For the dressing whisk together the dressing ingredients and dress the cabbage very well. Leave for at least 45 minutes before serving.
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