Cabbage and Carrot Salad With Anchovy Dressing







A recipe allowed in a diet.

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.

Nutritional Chart

Calories: 230 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 9 g
  • 12 g
  • 23 g

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 Make Cabbage and Carrot Salad With Anchovy Dressing

  1. For the dressing:Add the milk and garlic to a pot. Season with salt, then simmer for 20 minutes on low heat while stirring.
  2. 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.
  3. For the salad:Add the white and red cabbage, carrot, onion, parsley, and anchovy dressing to a bowl. Mix them together using two spatulas.

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