This salad co-stars cabbage and parsley. Full of grassy flavor and gorgeous emerald color from the parsley, the crunch of cabbage, and the punctuation of capers, anchovies, chives, and cider vinegar. It is so light and crisp and bright; it's the perfect lighter alternative to slaw. I think it goes especially well alongside fish sandwiches.
- 1 1 1/2-pound green cabbage
- The leaves from a 1 3/4 ounce-bunch of flat leaf parsley
- 1 tablespoon crème fraîche or sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- About .15 ounces (exact, I know) snipped chives (from about a quarter of a standard pack)
- 2 tablespoons finely chopped capers
Core the cabbage and slice into 6 wedges. Feed through the food processor, fitted with the thin slicing disk. Feed the parsley in after it.
In a large bowl, whisk together the crème fraîche, mustard, anchovy paste, olive oil, vinegar, chives, and capers until combined. Season liberally with salt and pepper. Add the shredded cabbage and parsley, and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 1 hour. Serve.
Food processor with a thin slicing disc