Cut the cabbage in half and peel off a few of
the thin outer layers. Cut each half into
quarters, then cut out the tough core in the
middle. Slice each quarter crosswise into thin
shreds, or run the quarters through a food
processor with a shredding blade. Transfer the
shredded cabbage to a large mixing bowl.
Peel the carrots, then either cut them into very
small matchsticks, or shred them using a food
processor with a shredding blade or on a box
grater. Transfer the shredded cabbage to the
mixing bowl with the cabbage.
Whisk together the ingredients for your dressing
in a small bowl. Taste and add more salt, sugar,
or vinegar to taste.
Pour the dressing over the shredded cabbage and
carrots. Toss gently to combine, making sure
all the shreds are coated evenly. (If you're
making this more than an hour or two ahead of
your party, save a little dressing to toss with
the salad just before serving.) Refrigerate for
at least 1 hour before serving.
Originally Submitted
4/19/2018
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