You'll wish you got cabbage every week after you try this salad! It works well with either red or green cabbage.
ingredients
1 cabbage (If you use an entire medium-sized cabbage, you will have enough salad for about 6 servings as a side dish.)
2 - 3 carrots (We have also used fennel and watermelon daikon)
Salt, Pepper
Olive Oil
Champagne or red wine vinegar
Lemon to juice
1 clove minced garlic (optional)
2 anchovies, cleaned and diced (preferably packed in salt rather than oil) --optional
instructions
Peel off the amount of leaves from the cabbage that you plan to use -- an entire (medium sized) cabbage will be enough for about 6 people. Cut the leaves into thin slices -- about 1/4-inch thick. Put the cabbage in a bowl and sprinkle with a generous amount of salt (the amount can be guided by your preference). Massage the salt into the cabbage. This will soften the cabbage and release some juices so that it will become moist. This step is the key to why this salad is so delicious!
Prepare any other vegetables you plan to add. For example, slice the carrots in half lengthwise, then place face down and cut into 1/2-inch pieces diagonally. Mix the vegetables together.
For the dressing: Combine the olive oil, vinegar, salt, pepper and lemon. You can choose the quantities, depending on your taste and what you have available. Whisk in the anchovies and garlic.
