Coleslaw

Instructions

1. Quarter and core the 175 g of white cabbage, then shred it as finely as you can with a large sharp knife or on a mandoline, 2 mm ribbons, no thicker. Pile it into a colander set over a bowl, toss with 0.25 tsp of fine salt and leave to stand for 20 minutes to draw out the excess water.
2. Rinse the salted cabbage briefly under cold water to wash off the salt, then squeeze it gently in your hands and roll it in a clean tea towel until it is properly dry, wet cabbage gives a thin, watery slaw.
3. Peel and coarsely grate the 60 g of carrot on the large holes of a box grater. Slice the 20 g of onion as thinly as possible, then rinse the slices under cold water and pat dry to take off the raw bite. Add both to the cabbage in a mixing bowl.