Total Steps
4
Ingredients
7
Tools Needed
6
Ingredients
- 1 pound red or green cabbage
- 1 large carrot, peeled and shredded
- 1 1/2 teaspoons table salt
- 1/2 small onion, minced
- 1/2 cup mayonnaise
- 3 tablespoons red wine vinegar
- Ground black pepper
Instructions
Step 1
Remove the outer leaves from the cabbage head(s) and cut into quarters. If using one type of cabbage, use all four quarters; if using two types, use two quarters of each. Using a sharp knife, trim and discard the hard core from each quartered piece of cabbage. Repeat for all quarters.
Step 2
Separate the cabbage into small stacks of leaves. Using a sharp knife, cut each stack of cabbage leaves into thin shreds. Alternatively, shred the cabbage using a food processor.
Step 3
In a colander set over a medium bowl, toss the shredded cabbage and carrot with the salt. Let stand until the cabbage wilts. Rinse the cabbage and carrot under cold running water, or in a large bowl of ice water if serving immediately. Press, but do not squeeze, to drain, then pat dry with paper towels.
Step 4
In a medium bowl, combine the drained cabbage, carrot, minced onion, mayonnaise, and red wine vinegar. Toss to coat well and season with additional salt and ground black pepper to taste. Serve chilled or at room temperature.