This is really nice served with a simple pasta, with leftover cold meats, in a sandwich or with a simple jacket potato and knob of butter. Any leftovers can be kept in the fridge then served as a really posh coleslaw.
Category: Salad
Cuisine: not set
½ a red cabbage
½ a white cabbage
2 large carrots
4 spring onions
a few shoots from winter cabbages such as kale or cavolo nero optional
300 ml milk
4 anchovies from sustainable sources
6 cloves of garlic
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 tesapoons Dijon mustard
1 handful of mixed seeds such as poppy, sesame and sunflower
½ a bunch of fresh mint
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