Cabbage and Carrot Salad With Anchovy Dressing
For this summer delight toss white and red cabbage together with a carrot. Match it with a tangy dressing with mustard and apple cider vinegar. Soften this up a bit with milk and olive oil. For a special flavor add anchovies into the mix. Want a veggie version? Leave the anchovies out.
Ingredients Needed for Cabbage and Carrot Salad With Anchovy Dressing
For the dressing:
1 cup milk
4 garlic cloves
salt
pepper
1 tablespoon Dijon mustard
4 anchovies fillets
1 tablespoon apple cider vinegar
1 tablespoon olive oil
For the salad:
5 ounces of white cabbage, shredded
5 ounces of red cabbage, shredded
1 medium carrot, shredded
1 medium red onion, julienne sliced
1 tablespoon fresh parsley, chopped
pumpkin seeds, optionally (for garnishing)
How to Make Cabbage and Carrot Salad With Anchovy Dressing
- For the dressing:Add the milk and garlic to a pot. Season with salt, then simmer for 20 minutes on low heat while stirring.
- Transfer to a mixer bowl. Add the mustard, anchovy, apple cider vinegar, and olive oil. Season with salt and pepper and mix until smooth. Set aside.
- For the salad:Add the white and red cabbage, carrot, onion, parsley, and anchovy dressing to a bowl. Mix them together using two spatulas.