- 1 pound red or green cabbage (about ½ medium head)*
- 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 (based on preference)
- Ground black pepper
- Remove the outer leaves on the head(s) of cabbage and cut into quarters. If using one kind of cabbage use all four quarters, if using two different kinds of cabbage use two quarters of each. Using a sharp knife, take each quartered piece of cabbage and trim and discard the hard core located in the middle lower center of the cabbage. Repeat with remaining quarters.
- Separate the cabbage into small stacks of leaves that flatten when pressed. Using a sharp knife, cut each stack of cabbage leaves into thin shreds. (You can also use a food processor to shred your cabbage – less time, but more dishes)
- Toss the cabbage and shredded carrot with the salt in a colander and set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to four hours. Rinse the cabbage and carrot under cold running water, or in a large bowl of ice water if serving immediately. (Meg note: I accidentally skipped this step and therefore, did not season with salt at the end. It turned out fine, and frankly it’s one less step you have to do.) Press, but do not squeeze, to drain: pat dry with paper towels.
- Combine the cabbage, carrot, onion, mayonnaise, and vinegar in a medium bowl; toss to coat and season with salt and pepper to taste. Serve chilled or at room temperature.