A sharp knife is enough
Remove damaged outer leaves and the hard core. Cut narrow shreds; a mandoline is optional and should be used with its hand guard. Even strips absorb dressing more consistently than a mixture of thick chunks and transparent slivers. Massage means gently squeezing, not crushing to a puree. Pour off a little released liquid after resting. Vinegar does not make the salad safe to store unrefrigerated, even when it tastes distinctly acidic.
Slice cabbage finely across its firm ribs because thick strips absorb dressing unevenly. Massage until the leaves become slightly pliable without crushing them completely. After resting, check the liquid at the bottom before adding more dressing. A thorough toss may be all that is needed to redistribute what is already there. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 6
Ingredients
- 1⅓ lb / 600 g white cabbage
- 1 carrot, about 3½ oz / 100 g
- 1 tsp fine salt
- 3 tbsp apple cider vinegar
- 2 tbsp canola oil
- 1 tbsp sugar
- ½ tsp caraway seeds
- ½ tsp black pepper
Method
- Core and finely shred cabbage. Massage lightly with salt for two minutes, then rest for 15 minutes and pour off excess liquid. Peel and coarsely grate the carrot.
- Whisk vinegar with sugar, oil, caraway and pepper. Toss with cabbage and carrot, cover and refrigerate for at least one hour.
- Stir well before serving and check the texture. Let a sandwich portion drain slightly from a fork; a side serving can include more dressing. If caraway is not welcome, omit it rather than trying to compensate with extra salt.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
