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Epicurious

Parsley and Cabbage Salad

Recipe information

  • Total Time

    15 min

  • Yield

    Makes 6 servings

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon sour cream
1 tablespoon cider vinegar
1 tablespoon water
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 Savoy or green cabbage, cored, cut into 3 wedges, and thinly sliced crosswise (6 to 8 cups)
2 cups fresh flat-leaf parsley leaves

Preparation

  1. Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.

TagsSaladParsleyHerbs & SpicesSavoy CabbageCabbageLeafy GreensVegetableGreen CabbageSideDinnerGluten FreeNut FreeVegetarianQuickEasyWeeknight MealsNo-CookGourmet
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