Cabbage and Shallot Salad

Name: Cabbage and Shallot Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Verza (savoy cabbage) 10.6 oz; Shallot 5 oz; Salted anchovies 2.5 oz; Extra virgin olive oil 3 ½ tbsp; Coarse salt to taste; Fine salt to taste; Black pepper to taste; Red wine vinegar 1 ½ tbsp

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158

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 158
Carbohydrates g 3.4
of which sugars g 3.4
Protein g 6.4
Fats g 13.2
of which saturated fat g 1.97
Fiber g 2.6
Cholesterol mg 21
Sodium mg 1241

Difficulty: Very easy
Prep time: 10 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

This cabbage and shallot salad is like a hidden gem from Northern Italy—super tasty. Seriously. People there have this amazing knack for turning simple veggies into something special. The base is fresh, crunchy savoy cabbage, sliced thin for that perfect tender bite. In places like Lombardy and Piedmont, it is a winter favorite, proving that salads aren’t just for summer.

The real magic? It’s in the flavors. Shallots give a mild yet sharp kick—just the right balance—without overpowering the dish. Add some anchovies for that salty, bold taste, and you've got a salad that’s anything but basic. Really, really tasty. This cabbage salad goes beautifully as a side for roasted meats or simple fish, adding a fresh twist to your meal.

And look, in Northern Italy, this type of shallot salad is a winter staple because savoy cabbage stays nice and fresh, even when it’s cold out. It's not your typical creamy coleslaw; instead, it's a light, super crisp cabbage slaw that really wakes up your taste buds.

The dressing? Pretty simple. Usually a vinaigrette with olive oil, a splash of vinegar, and maybe a touch of mustard or lemon for that zesty finish. This combo enhances the natural flavors, creating a bright, aromatic salad that perfectly balances strong and subtle notes. Pair it with hearty dishes like roast pork or grilled fish, but it's so refreshing you could enjoy it with pretty much anything.

If you're after a healthy cabbage salad or a quick cabbage salad to accompany dinner, this recipe shows how veggies can be the star, not just the sidekick. For real. The people of Northern Italy really know how to make the most of simple ingredients, and this salad is a perfect example.

How to prepare Cabbage and Shallot Salad

To make the cabbage and shallot salad, start by peeling the shallots 1, then heat water with a pinch of coarse salt 2 and red wine vinegar 3 in a saucepan.

Add the shallots 4 and boil them for 5 minutes. Then drain the shallots using a slotted spoon 5 and transfer them to a small bowl 6.

Let them cool slightly, then cut the shallots into wedges 7; next, deal with the salted anchovies: scrape off the excess salt with a knife, then cut them in half lengthwise and remove the central bone 8, at this point rinse the anchovy fillets under running water. Take the cabbage: we used white cabbage, but you can also use savoy cabbage if you prefer; cut it in half, remove the core at the center, which is the hardest part 9.

Thinly slice the cabbage into strips 10. Place the cabbage in a bowl and season with a little salt (you can also omit it since the anchovies provide a strong flavor), pepper 11 then add the cleaned anchovy fillets 12

Also add the shallot wedges 13 and season with olive oil 14. Your cabbage and shallot salad is ready to be served 15.

Tip

An extra aromatic touch? Flavor the cabbage and shallot salad with fresh thyme or basil, it will be even more fragrant!

Storage

It is preferable to consume the cabbage and shallot salad immediately or store it in the refrigerator for a maximum of one day in an airtight container. Freezing is not recommended.

For the translation of some texts, artificial intelligence tools may have been used.

Cabbage and Shallot Salad

PRESENTATION

How to prepare Cabbage and Shallot Salad

Tip

Storage

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