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1
Tear off and discard the tough outer leaves of: 1 small cabbage.
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2
Cut into quarters and remove the core.
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3
Turn cut side down and slice crosswise into thin shreds.
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4
Mix together in a large bowl with: 1/2 small red onion, sliced as thin as possible, Salt.
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5
Prepare a vinaigrette by mixing together: 1 tablespoon cider or wine vinegar, Salt, Fresh-ground black pepper.
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6
Stir to dissolve the salt and then whisk in: 4 tablespoons olive oil.
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7
Taste for acid and salt and adjust as desired.
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8
Pour the dressing over the cabbage and onions and mix well.
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9
Taste again for salt and acid.
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10
Eat right away or let it sit for a while to let the flavors permeate and the cabbage soften.
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11
Quarter and core 1 apple; slice thin or dice and mix in with the cabbage and onions.
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12
Stir in 2 to 3 tablespoons chopped parsley or other tender herbs at the end.
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13
Add 1/4 cup celery root, peeled and cut into a matchstick julienne.
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14
Mix in a couple of thinly sliced jalapeno or serrano peppers (seeds and stems removed), substitute lime juice for the vinegar, and stir in 1 tablespoon chopped cilantro at the end.
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15
Stir in 1/4 cup homemade mayonnaise (see page 46) in place of the olive oil.
