Simple Cabbage and Carrot Salad

Mixing the simple cabbage and carrot salad by hand.
This bright and crisp salad is a much lighter alternative to the heavy and soggy slaws many of us associate with cabbage.

You can vary the dressing ingredients to make it a perfect addition to a wide variety of meals. Try different oils, vinegar, and add citrus. For instance, use sesame oil, lime, rice vinegar, and replace some salt with soy sauce for an Asian style slaw. 

1-2heads cabbage such as napa, savoy, red or green
1bunch carrots, scrubbed and peeled
1red onion, peeled
1 tspDijon mustard
1 tsphoney
1/4 cupapple cider vinegar
1/2 cupolive oil
1clove garlic, minced, pounded, or grated with a zester

First, start your dressing. Put the dijon mustard, apple cider vinegar, honey, and a sprinkle of salt in a jar or glass with the garlic and allow to macerate.

Cut the cabbage into halves or quarters depending on the size and remove the core. Cut crosswise into thin ribbons. Peel or scrub away any dirt on your carrots. Shave the carrots into ribbons with a peeler or julienne the carrots for a crunchier texture. Halve the onions, remove the core, and slice thinly perpendicular to the equator. Sprinkle the vegetables with salt and lightly toss. If using red cabbage, toss this separately to prevent the color from bleeding onto the other vegetables. Allow the vegetables to sit in a colander for about 15 minutes. Some of the water will drain out and the vegetables will become more tender. If using a softer cabbage such as napa, keep in mind salting will make it softer. You can shorten the salting period to maintain a firmer texture.

Now, finish your dressing by adding the oil and shaking or stirring vigorously. The mustard will help the ingredients emulsify. Taste for balance and adjust vinegar or oil if necessary. Wait to add more salt since the vegetables have already been seasoned. Now dress the salad by thoroughly massaging in the dressing. Now taste for salt.

Serve cold or room temperature.