Marinated Cabbage Salad

1. 1

   Remove the tough and discolored outer leaves from the cabbage and cut the cabbage in half through the core.

2. 2

   Cut out the core and shred the cabbage, with a mandoline or with a sharp knife, as thin as possible.

3. 3

   You will have about 12 cups.

4. 4

   Toss the shredded cabbage well with 2 tablespoons of the salt in a large bowl.

5. 5

   Let marinate in the refrigerator for about 1 1/2 hours.

6. 6

   Check the bottom of the bowl.

7. 7

   There should be at least 2 tablespoons of water, and the cabbage should have lost some of its crunch.

8. 8

   If not, toss in the remaining tablespoon of salt.

9. 9

   In either case, return the cabbage to the refrigerator and marinate until wilted, about 1 1/2 hours.

10. 10

    Drain the cabbage well and taste it.

11. 11

    If it is a little salty for your taste, rinse it briefly under cold water.

12. 12

    Using your hands, squeeze out as much water as possible from a handful of the cabbage at a time, transferring each handful to a serving bowl as you do.

13. 13

    Pour the olive oil and vinegar over the cabbage, and toss and fluff it with a fork.

14. 14

    Taste, and season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.