Crunchy Cabbage Salad

From Food & Wine. March 2007.

• Ready In: 5 mins
• Serves: 6-8

Ingredients

• 8  anchovy fillets, minced
• 4  garlic cloves, minced
• 2  tablespoons white wine vinegar
• 1⁄3 cup  vegetable oil
• 3⁄4 lb green cabbage, finely shredded (4 1/2 cups)
• 3⁄4 lb red cabbage, finely shredded (4 1/2 cups)
•  salt & freshly ground black pepper

Directions

1. In a large bowl, mash the anchovies and garlic to a paste.
2. Mash in the white wine vinegar, then slowly blend in the vegetable oil. Fold in the green and red cabbages and season with salt and pepper.
3. Serve at room temperature or lightly chilled.