Recipe Instructions:
1 medium-sized green cabbage
1 quart water
2 tablespoons kosher salt, plus extra if needed
4 tablespoons white vinegar
White ground pepper (or black pepper), to taste
2 tablespoons neutral oil, such as safflower or canola
Trim the core out of the cabbage and shred it finely into a large glass, ceramic, or stainless steel bowl.
Boil the water with the salt. Pour the boiling salted water over the cabbage, and let sit until the water cools, 30 to 60 minutes.
Drain the cabbage using a colander. Press down on the colander with a slightly smaller plate in order to force out as much water as possible. Return the drained cabbage to a clean, dry bowl.
Put the vinegar and pepper in a small bowl. While whisking, slowly add the oil until blended with the vinegar. Pour the vinaigrette over the cabbage, tossing gently to distribute evenly. Taste for salt, adding more if needed. The slaw will be ready to eat immediately, though the flavor and texture will mellow and improve if allowed to stand for an hour or more.
Variation: Prepare steps 1 through 3 above, then add the following to the cabbage in the bowl: 2 carrots, shredded on the large holes of a box grater; 1 small shallot, minced; 1 bunch arugula, chopped small; and1 to 2 tablespoons fresh marjoram, minced. Then continue with step 4 above.
