It’s best to make this salad just before it is served.
- 1/2 head (about 11 ounces) fresh green cabbage, finely shredded preferably using a small mandoline
- 2 tablespoons good-quality red wine vinegar
- 1/4 cup extra-virgin olive oil, preferably Greek
- Thin shreds of carrot, for garnish (optional)
Place the cabbage in a serving bowl. Season lightly with the salt, then add the vinegar and just enough of the oil to lightly coat the cabbage. Toss to combine.
Top with the carrot, if desired. Serve immediately.
From Vicky Tsipianitis of Rockville.
Tested by Bonnie S. Benwick.
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