Tuesday 28 July 2020

Coleslaw salad with anchovies

10 minutes to prepare Serves 4




It’s officially summer – salad season, and I absolutely love a good coleslaw. 

For me there are two factors that you need to get right with a coleslaw and this easy, summer recipe hits them both on the head. 
Firstly, the dressing needs to be light. This dressing of EVO oil and anchovies is fantastic. It does everything you need a good dressing to do with none of the over greasy, horrid pool of mayo stuff going on, keeping the salad lovely and light.
Secondly, and just as important to me, the veggies need to be finely cut. Especially the cabbage. 

Then you are done. Satisfaction with no stove, no heaviness, and in about 10 minutes. Enjoy!

Here's what you will need for the 4-serving recipe:

8 anchovy fillets
400 g coleslaw
EVO oil
dry oregano

  1. Finely chop and smash anchovies to make a paste. Whisk in 1 tablespoon of EVO oil and stir until you obtain a smooth dressing
  2. Wash and finely cut the coleslaw into slices. Keep aside
  3. Season the coleslaw with dry oregano, pepper, and the mix of EVO oil and anchovies

    In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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