Ruby Coleslaw

1. 1

   Remove any wilted outer leaves from the cabbage, quarter the cabbage vertically and slice off the cores.

2. 2

   Finely shred the cabbage into a large bowl and toss with about one-half teaspoon of salt and the sugar.

3. 3

   Weight it down with a plate that will fit into the bowl and place a heavy object, like a can of tomatoes, on the plate.

4. 4

   Set aside to macerate for one hour.

5. 5

   Drain off any fluid that accumulates and fold in the onion.

6. 6

   Beat the vinegar and oil together and season to taste with salt and pepper.

7. 7

   Pour over the cabbage, toss the ingredients together and check seasonings.

8. 8

   Add the basil, toss again and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.