Coleslaw
Instructions
Clean cabbage, discarding outer leaves, wash it thoroughly, drain them and dry it.
Cut into thin strips and place in a salad bowl.
Put the oil in a saucepan with the garlic cut into thin slices, place it on the fire and when the garlic begins to take on a slight golden color, add the anchovy fillets sliced that melt slowly.
Combine the vinegar, let Cook 2 or 3 minutes and pour over cabbage.
Stir and let stand 1/2 hour before serving.
Ingredients and dosing for 6 persons
- 1/2 cabbage
- 1 clove of garlic
- 3 anchovy fillets
- 4 tablespoons of olive oil
- 2 tablespoons of wine vinegar
- Salt