Side Servings
Chunky cabbage salad
6
Easy
10 minutes
“This is a great alternative to a regular slaw – and my favourite way to use a large cabbage when I’m feeding a crowd.”- Abigail Donnelly
Wine/Spirit Pairing
Kleine Zalze Shiraz
Ingredients
Method
- 2 garlic cloves
- 8 anchovies
- ¼ cup sherry vinegar
- ½ cup extra virgin olive oil
- 3 T lemon juice
- 1 T fish sauce
- 8 cabbage leaves, roughly chopped
- 100 g pecorino cheese, shaved
- 100 g walnuts, toasted and chopped
- 12 green olives
Method
Ingredients
1. Smash the garlic and anchovies using a mortar and pestle to make a paste. Stir in the vinegar, olive oil, lemon juice and fish sauce.
2. Pile the cabbage on a platter, drizzle over the dressing and add the cheese, nuts and olives.
Find more Easter recipes here.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana
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