This salad is one of the few which can sit in the fridge for a few days. It gets wilty but is still really delicious. I’ll be eating it all fall long as is or with toasted, chopped hazelnuts and shaved Manchego when I want something more complex— you might want to add those too. After it sits in the fridge I usually add it to grain bowls and sandwiches.
I usually slice the cabbage with a mandoline but it can be sliced with a knife if you slice thinly. If I’m using a madoline I don’t shave to the very end. As soon as it feels dangerous I stop and save the craps for a stir-fry.
1/4 of a head of red cabbage per person
1/2 a lemon
Thinly slice the cabbage. Place it in a medium bowl and sprinkle salt on top, about two hefty pinches or a 1/2 teaspoon, and massage for a few seconds. Squeeze half a lemon over everything and massage it for a few seconds again. Let it sit for a few minutes (about 5) then thinly drizzle with olive oil (about 2 teaspoons). Massage it all again and add a little more oil if needed. You want it coated but not greasy. Taste and add more salt or lemon if needed.