Cabbage Salad
This cabbage salad is five minutes of work followed by a night in the fridge. Finely sliced white cabbage is dressed with nothing more than rapeseed oil, white vinegar, salt, and coarse pepper, then left to soften as it sits. The result is crisp but tender, sharp and lightly oily, which is why it works so well beside a rich, cheesy pizza. It also feeds eight from a half head of cabbage.
Instructions
Cut the cabbage into very thin shreds, about 1 to 2 mm thick. The thinner the slices, the more tender the salad will be after its rest.
In a small bowl or jar, mix the rapeseed oil, white vinegar, salt, and coarsely ground pepper into a dressing.
Pour the dressing over the cabbage and toss until every shred is coated.
Cover the salad and refrigerate it overnight. It is ready when the cabbage has softened and taken on the flavor of the dressing.
Make it personal.
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