Red Cabbage Coleslaw – Rotkohlsalat

• 2 cups shredded red cabbage
• 1/2 teaspoon salt
• 1 tablespoon white balsamic vinegar or 1 tablespoon white wine vinegar
• 1 small apple, shredded
• 1 pinch sugar (optional)
• 1 tablespoon oil, such as walnut (Omega-3) or 1 tablespoon olive oil (monounsaturated)

1. Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
2. Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
3. Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
4. Mix well to coat the salad. Season to taste with sugar or salt.
5. Marinate in the refrigerator for another hour. Serve cold.

shredded red cabbage, salt, white balsamic vinegar, apple, sugar, oil

Taken from www.food.com/recipe/red-cabbage-coleslaw-rotkohlsalat-423361 (may not work)