Paper-Thin Brazilian Slaw

• For the salad
• 2/3 medium head of cabbage
• 1 red bell pepper
• 1 yellow bell pepper
• 1/4 finely minced sweet onion,such as Vidalia
• 2 tablespoons very finely minced fresh cilantro or parsley
• for the dressing
• juice of 1 lemon
• 2 small cloves garlic, minced and mashed with a pinch of salt
• 1/3 cup olive oil
• salt and pepper to taste

1. Shred the cabbage--the thinner, the better. You really want the thinnest shavings possible. Maybe you have a mandoline. Since I don't, my way is to place a cutting board at the left edge of the kitchen sink so that the edge of the board aligns with the sink edge. Place a large bowl inside the sink and below the board, so that as you cut, you can sweep the shavings right into the bowl. Place a washed and dried wedge of cabbage on the board, and with a VERY sharp knife, make light, forward-moving cuts. Don't cut through to the board each time, just make partial cuts so you can gauge the fineness of each shave. Not as difficult as it sounds, and you'll soon get the hang of it. It helps to rotate the wedge of cabbage slightly as you go, because it's easier to get a thin cut when you have a somewhat smaller surface to work with. Periodically sweep the cabbage shavings into the bowl.
2. Cut and seed the peppers and slice into very thin strips.
3. Add the minced onion and cilantro into the cabbage mixture and toss gently.
4. In a small bowl, mix the lemon juice and garlic. Add salt and a few grinds of pepper to taste and stir. Add the olive oil in a stream, beating with a whisk or fork, until emulsified.
5. Just before serving, drizzle the salad with the dressing. Toss to coat, taste and adjust seasoning.

salad, head of cabbage, red bell pepper, yellow bell pepper, sweet onion, fresh cilantro, dressing, lemon, garlic, olive oil, salt

Taken from food52.com/recipes/9884-paper-thin-brazilian-slaw (may not work)