Recipes Crunchy Cabbage Salad 5.0 (2,214) Add your rating & review Sometimes Jacques Pepin makes this simple salad with just one color of cabbage; sometimes he arranges it in alternating rows of color. The tangy-salty anchovy dressing would also be delicious on other crisp salad greens, such as escarole or chicory. More Salad Recipes By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on May 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Total Time: 15 mins Yield: 6 to 8 Ingredients 8 anchovy fillets, minced 4 garlic cloves, minced 2 tablespoons white wine vinegar 1/3 cup vegetable oil 3/4 pound green cabbage, finely shredded (4 1/2 cups) 3/4 pound red cabbage, finely shredded (4 1/2 cups) Salt and freshly ground pepper Directions In a large bowl, mash the anchovies and garlic to a paste. 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. Serve at room temperature or lightly chilled. Rate it Print