1 medium-sized head of cabbage (2-3 pounds), very thinly shredded on a mandoline slicer or by hand
2-3 medium-sized carrots, coarsely grated
1-2 apples , cored, peeled and cut into small cubes
2-3 tbsp vegetable oil (preferably some full-bodied nut oil, like walnut or hazelnut)
2-3 sprigs scallions, chopped (optional)
2-3 tbsp apple cider vinegar
1.5 tsp sea salt, divided, or to taste
1 tbsp sugar or honey or to taste
Add 1 tsp salt to shredded cabbage and work it into the cabbage by rubbing it forcefully with your hands to extract juice. Let stand for 15 minutes (or up to an hour). Add remaining ingredients and mix thoroughly. Adjust seasonings. Serve as a light lunch with our Coriander-Rye bread or as a side to Parsnip Mashed Potatoes (or vegan version) and Oxtail Ragout.
This salad is best made one day ahead.