However you slice the cabbage, you’ll have an easier time of it if you cut the head first in quarters, from the top through the core. Then lay a quarter wedge of cabbage on its side and cut out the core.
Ingredients
- 4 cups thinly sliced cabbage (green or purple, or a mix)
- 1 carrot, grated on the large holes of a box grater
- 2 green onions, thinly sliced on the diagonal
- 4 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 teaspoons cider vinegar or wine vinegar
- 1/8 teaspoon freshly ground black pepper, or more to taste
- Kosher salt, to taste
Method
Assemble the salad: Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.
Taste, Season, and Serve: Taste and add more salt and pepper if needed. Serve immediately.
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