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1
Soak cabbage halves in salt water to cover about 20 minutes.
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2
Rinse cabbage and rinse the bowl.
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3
Add A LITTLE salt (not too much) and rub into cabbage hard with your hands.
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4
Taste for salt.
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5
You don't rip the cabbage halves apart to do this; just rub the outside surfaces, because you have to sliver the cabbage in the next step, and you don't want it all messy.
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6
(I am not sure why this step is even necessary, but those were the original instructions.
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7
).
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8
Cut the cabbage into fine slivers and place in a large bowl.
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9
Grate in the carrot (1 if the cabbage head is small; 2 if large).
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10
Finely dice the green pepper.
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11
Mix well.
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12
(I didn't show an amount for the green pepper - it is not one of the main vegetables - just use enough to have flecks here and there in the salad, unless you want more.
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13
).
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14
Add mayonnaise just enough to coat.
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15
Mix through.
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16
Stop here if you want grated cabbage salad.
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17
Continue with the recipe if you want cole slaw:.
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18
Mix 1 part apple cider vinegar to 2 parts water.
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19
Add gradually to cabbage mixture; taste for seasoning.
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20
Sweeten with whatever sweetener you want to use.
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21
Cover and refrigerate for a few hours or more for the flavors to develop.
