To make red cabbage salad soft, simply add a couple of tablespoons of red wine vinegar, a little salt, and massage the thinly sliced cabbage with your hands. Let it sit for up to 10 minutes, and it’s ready to use!
This red cabbage salad is made without mayonnaise, using my favorite and classic Italian dressing with marinated anchovies, garlic, and capers.
Red cabbage salad
Tasty italian recipe of simple and healthy cabbage salad
Ingredients
- 250 gr red cabbage
- 80 gr red onion
- 2 tbsp red wine vinegar
- salt
Dressing
- 2 marinated anchovies in olive oil
- 1 tsp capers
- 1 clove garlic
- olive oil
Instructions
- Thinly slice the red onion into half-rings (photo 1). Finely shred the red cabbage (photo 2).Place the cabbage in a bowl, add salt, and massage it with your hands. Then, add the onion and two tablespoons of red wine vinegar. Let it sit for 10 minutes. This process softens the cabbage and makes the onion milder. Drain any excess vinegar and cabbage juice.
Dressing
- Rinse the marinated anchovies under running water, pat dry with a paper towel, finely chop, and place in a bowl. Add chopped capers and grated garlic. Mash everything with a fork until relatively smooth (photo 3).
- Mix the cabbage and onion with the anchovy dressing (photo 4). If needed, season with salt and black pepper to taste. Serve the salad on a plate (photo 5) and enjoy (photo 6)!
Notes
You can store this red cabbage and anchovy salad in the fridge under a lid for 1–2 days.
