-
1
Use a nice, fresh cabbage with good color, and which feels heavy in your hand when you pick it up. (That means it's nice and juicy.) Cut the cabbage half in two, then use a sharp knife to slice it into paper-thin ribbons.
-
2
Put the cut cabbage into a large bowl with 2 teaspoons of salt. Toss it well and allow it to sit at room temperature for at least an hour. During that time, toss it a few times. The cabbage should become somewhat soft and moist.
-
3
Meanwhile, cut the carrot into julienned match-sticks. I like mine with a lot of oblique angles, so I cut them the way I've been told that Asian chefs do it, which is to cut thin slices of carrot on the bias, then to fan them in a straight row and make narrow vertical cuts. Resist the temptation simply the grate the carrot. The small juliennes are brighter, as well as more pleasant to eat.
-
4
Press the egg yolk through a medium sieve, into a small bowl. To make the dressing, whisk into the egg yolk the sour cream, horseradish, brown sugar and a pinch of salt.
-
5
After an hour or so, cover the salted cabbage with cold water, slosh it around a few times, and drain. Rinse again, then spin the cabbage dry in a salad spinner, or roll it into a large tea towel. Don't worry, though, if it's still a bit damp.
-
6
Return the cabbage to the bowl and sprinkle the vinegar over it. Toss well.
-
7
Add the carrots and toss. Pour the dressing over it all and toss again. Taste and add more salt, if necessary. Cover and refrigerate. Allow it to sit for at least a few hours before eating. (I like this better the next day.)
-
8
Bring to room temperature, then toss well with a touch of freshly grated pepper just before serving.
-
9
Enjoy!! ;o)
