Cabbage and Basil Salad

• 1 small cabbage (about 1 1/4 pounds)
• 4 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon mustard, preferably Dijon-style
• 2 tablespoons red-wine vinegar
• 1/4 cup olive oil, preferably virgin
• 1/4 cup shredded fresh basil leaves

1. Cut the cabbage in half and remove the center rib.
2. Shred as you would for coleslaw.
3. You should have about 6 to 7 cups of lightly packed cabbage.
4. For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk.
5. Add the cabbage and stir.
6. Just before serving, sprinkle the basil on top.
7. The salad will develop more taste if made a few hours ahead.

cabbage, garlic, salt, freshly ground black pepper, mustard, redwine vinegar, olive oil, fresh basil

Taken from cooking.nytimes.com/recipes/3649 (may not work)