Red Cabbage and Carrot Salad

For a while I've been playing around with a cold red cabbage salad. The problem at first was that when I just marinated the red cabbage in the vinaigrette, the cabbage stayed quite tough and hard to chew, even when shredded thinly. Then I found out about the technique of soaking shredded cabbage in salt water before marinating it. The difference was amazing. After soaking and then marinating, the cabbage had just the right amount of firmness and chew. (The salt water also works to kill any small bugs or other living organisms hiding out in the cabbage, but I don't like to think about that aspect too much.)

Regarding the marinade, I discovered over time that a combination of red wine vinegar and balsamic vinegar worked best with the flavor of the red cabbage. I use 2 tablespoons of red wine vinegar and 1 tablespoon of balsamic, but if you prefer your vinaigrette a little sweeter, you could try reversing the amounts. I don't add any sugar and instead use grated carrot and raisins or craisins to provide a bit of sweetness to the salad.

Red Cabbage and Carrot Salad
serves 4 adults

Ingredients:

• 8 oz. (1/2 lb.) red cabbage
• 1 Tbsp. kosher salt
• 1 medium or 2 small carrots
  
• 2 Tbsp. red wine vinegar
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. sea salt
• 2 Tbsp. canola oil
  
• 1/4 cup raisins or craisins

Instructions:

Cut the red cabbage into thin shreds. Place the shredded cabbage in a medium bowl and add enough cold water to cover the cabbage. Stir in the kosher salt and let sit on the counter for 15 minutes. While the cabbage is soaking, peel the carrots and grate them using the large holes on a grater. Set the carrot aside. In a small bowl, whisk together the red wine vinegar, balsamic vinegar, sea salt, and canola oil.

After the cabbage has soaked for 15 minutes, drain it in a colander and rinse it thoroughly with cold water. Transfer the cabbage back to the medium bowl. Stir in the grated carrot and toss with the vinaigrette. Cover with saran wrap and place in the refrigerator to marinate for at least 30 minutes, but preferably 1 hour. Right before serving stir in the raisins or craisins.