Note to picnickers and pot luck party goers: it transports perfectly and easily doubles or triples.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 small head red cabbage
- 3 Tbsp. cider vinegar
- 1 tsp. salt
- Freshly ground black pepper (optional)
- Cut the red cabbage head in half. Remove and discard the white core. Lay each half flat on a cutting surface and, using a very sharp knife, cut as thinly as possible (you can also use a kitchen mandoline for this).
- Put the cabbage in a large bowl and toss it thoroughly with the vinegar. Add the salt and toss again. Cover the slaw and let it sit at least 1 hour at room temperature and up to overnight in the fridge.
- Season with additional salt and pepper to taste before serving.
Makes about 3 cups Red Cabbage Slaw.