Chunky cabbage salad

Chunky cabbage salad

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  • 6
  • Easy
  • Carb Conscious wheat and gluten free
  • 10 minutes
  • Kleine Zalze Shiraz

“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


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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