Garlic-Cabbage Salad

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Ingredients

  • 4 1/2 c. finely shredded white cabbage ⓘ
  • 4 1/2 c. finely shredded red cabbage
  • 5 cloves garlic, minced
  • 1 can flat anchovies, drained, finely chopped and mashed
  • 1 Tbsp. red wine vinegar ⓘ
  • 1/2 c. light olive or vegetable oil ⓘ
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. salt ⓘ
  • 1/4 c. parsley sprigs ⓘ

Instructions

  1. Place red and white cabbage in separate bowls.
  2. Mix together the garlic and anchovies.
  3. Add vinegar, oil, salt and pepper; stir well (do not mix in food processor).
  4. Divide this mixture evenly between the two bowls of cabbage.

Nutrition & Diet Analysis (per serving)

139 kcal 7% DV
Protein Fat Carbs

Macronutrients

Protein 4.3g 9% DV
Total Fat 5.6g 7% DV
Carbs 17.1g 6% DV
Fiber 1.6g 6% DV
Sugar 3g 6% DV

Electrolytes

Sodium 9955.8mg 100% DV
Potassium 149mg 3% DV
Cholesterol 5.8mg 2% DV

Vitamins & Minerals

Vitamin A 15.8mcg 2% DV
Vitamin C 2.9mg 3% DV
Vitamin D 0.1mcg
Calcium 55mg 4% DV
Iron 1.4mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

red wine vinegar red cabbage light olive garlic salt

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