Red Cabbage Salad

This salad is best when the cabbage is shredded very thinly – either with a knife, or with a Japanese turning slicer (I have the Benriner Turning Slicer, which I bought in Singapore and love!),  you can also buy it online (Amazon) or at stores like Zabars – or in Chinatown in NY. The thinner the shreds, the better!

And please, PLEASE, don’t put mayonnaise in this salad……

Ingredients:

• one small red cabbage
• plain vinegar
• yellow mustard
• lemon juice
• canola oil
• salt
• a pinch of sugar
• black pepper (optional)
• fresh celery leaves (the “young” ones from the inside of the stalk – those are the freshest and most delicious…)

Preparation:

1. Slice the celery as thin as possible, into shreds (don’t grate it or put in food processor). The Benriner turning slicer turns it almost into threads, and I love the texture; but shredding it with a sharp knife will also do the job (easiest way is to cut the cabbage into four quarters, take out the core, and then it is easier to shred it, if doing it with a knife.
2. In microwave or in a little pot, bring some vinegar to a boil (about 1/4 of a cup). Immediately pour that on the shredded cabbage, and with tongs mix it in so it touches all the cabbage. This will bring out the beautiful red color of the cabbage.
3. In cup (if using microwave) or little pot, put a bit more vinegar,  some lemon juice, some oil (not too much), a teaspoon or so of mustard, a pinch of sugar, salt to taste, and black pepper (optional). Heat up to just below boiling. Mix with fork so that the mustard is incorporated into the vinegar and oil. Better use less lemon and vinegar at first, so that you can add more if necessary.
4. Pour over the cabbage. Mix well. If you like, you can put on surgical gloves, or put your hands into two sandwich bags, and then squeeze the cabbage a little at a time, so that the sauce is well absorbed by the cabbage. TASTE and ADJUST SEASONING.
5. Place, covered, in the refrigerator.
6. When serving, sprinkle fresh, young celery leaves chopped, on the salad.