Ingredients Needed for Cabbage and Carrot Salad With Anchovy Dressing
For the dressing:
1 cup milk
4 garlic cloves
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 Cook 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.