pound cabbage (about ½ medium head), red or green, shredded fine or chopped (6 cups)
large carrot , peeled and grated
teaspoons kosher salt , or 1 teaspoon table salt
small onion , minced
tablespoons rice vinegar
Ground black pepper
Be patient with letting it wilt b/c it's not as good crunchy. 1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours. 2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.) 3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.