Cabbage anchovies salad
The salty anchovies and karasumi go well with the sweetness of the cabbage.
How to make it
1
Tart the cabbage into small pieces by hand and soak it in water for about 5 minutes.
2
Chop the anchovies and capers finely with a knife.
3
Drain the cabbage well in a bowl, add the chopped anchovies and capers, and mix well.
4
Serve it on a plate, topped with fruit tomatoes, and sprinkle it with kanasumi powder to finish.
Ingredients for 2 people
-
- cabbage
- 200g
-
- Anchovy filet
- 3 fish
-
- capers
- 1 tablespoon
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- Balsamic Vinegar
- 1 tsp
-
- Karasumi Powder
- 2 tsp
-
- Italian parsley chopped
- 1 tablespoon
-
- Fruit tomato finishing, 2mm cubes
- Appropriate amount
-
- For finishing Karasumi powder
- Small amount
[PR]
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