Cabbage salad with anchovies is a recipe that combines simplicity and taste.
Cabbage salad is a healthy and filling choice: low in calories but high in substance.
Cabbage salad, with its crunchy and fresh leaves, offers a light and nutritious base
Adding anchovies transforms this cabbage salad into something surprising: the strong flavor of anchovies creates a refined contrast with the sweetness and crunchy texture of the cabbage.
Prepared in a few minutes, with few ingredients and without lengthy preparation.
In short, a quick, economical, and healthy cabbage salad. Its fibers promote intestinal regularity, while its antioxidants help combat inflammation and protect cells.
It is excellent served as a side dish to fish, cheese, or vegetable-based dishes.
I also recommend
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for cabbage salad
Cabbage salad recipe with anchovies
- 7 oz cabbage
- 4 filets anchovies in oil
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- to taste fine salt
- 1 clove garlic
Tools
- 1 Knife
- 1 Cutting board
- 1 Plate
- 1 Salad spinner
- 1 Small saucepan
Steps for preparing cabbage salad
To prepare cabbage salad, start by removing the tougher and damaged outer leaves.
Cut in half and finely slice with a knife. In a bowl, pour the water and dissolve the baking soda, let it rest for a few minutes. Then rinse several times and finally spin with a spinner to remove all excess water.
In a small saucepan add the oil and a clove of garlic and sauté.
Remove the garlic and add the anchovy fillets.
Stir until you get a sort of anchovy “sauce”.
Once the anchovies have melted, turn off the heat and add the vinegar. Mix well.
Pour the anchovy sauce over the cabbage, mix carefully so the cabbage strips are well coated. I don’t add salt as the seasoning is already salty thanks to the anchovies. Let it rest a few minutes for the cabbage to absorb the flavors well and serve. Enjoy your meal from Barbara!
Storage
To store cabbage salad, place it in an airtight container and keep it in the fridge for a few hours. Once dressed, it unfortunately keeps for a short time as the dressing tends to cook the leaves.
I recommend storing it without dressing, already washed and sliced, in special bags or an airtight container, it lasts in the fridge for 4-5 days.
Do not freeze
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