Preparation time: 25 minutes
Half small red cabbage, finely shredded
Half small white cabbage, finely shredded
2 large carrots, peeled and finely sliced
4 spring onions, trimmed and finely sliced
300 ml milk
4-6 cloves garlic, peeled
2 tbsp red or white wine vinegar
6 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 cup of sunflower seeds (or you can mix few kinds of seeds like pumpkin, sesame and sunflower)
Half a bunch of fresh flat leaf parsley
Slice the cabbage, carrots and spring onions and put them in a large bowl.
Pour the milk in a pan on a medium heat with the garlic and anchovies and bring to simmer. Let it cook for about 10 minutes until the garlic cloves are soft, then pour everything into a blender. Add the vinegar, olive oil and mustard and blend for a few minutes then taste it. It should be quite sour but if it’s too sour for your taste, add a bit of oil to balance it. Season with freshly ground sea salt and pepper then pour over the sliced vegetables. Toss well.
Heat the seeds in a dry pan for a few minutes until warm then scatter them over the salad. Sprinkle over the parsley then serve it immediately.