Makes 8 servings
Make Ahead: The slaw can be made up to 1 day ahead. Add the Parmesan cheese just before serving.

Anchovies used to be the most unpopular fish at the supermarket. Now, thanks to Caesar salad and rustic cooking, the little guys are making a comeback. This bold coleslaw goes well with many grilled foods. To shred the cabbage, use the slicing blade (not the shredding blade) of a food processor or some other cutting gadget, such as a V-slicer.

1 1/4 cups mayonnaise
1/3 cup lemon juice
2 teaspoons anchovy paste
2 garlic cloves, crushed through a press
1 medium head Savoy or green cabbage (2 1/4 pounds), cored and thinly shredded
6 scallions, white and green parts thinly sliced
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

1. In a large bowl, whisk the mayonnaise, lemon juice, anchovy paste, and garlic until smooth. Add the cabbage and scallions and mix well. Cover tightly and refrigerate until chilled, at least 1 hour. (Coleslaw can be prepared up to 1 day ahead, covered, and refrigerated.)
2. Just before serving, mix in the Parmesan cheese. Season with the salt and pepper. Serve chilled.