Ruby Coleslaw

• 1 small head red cabbage, 1 pound
• Salt
• 1/2 teaspoon sugar
• 1 medium red onion, sliced paper thin
• 1/4 cup raspberry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 13 cup finely chopped fresh basil, preferably purple opal basil

1. Remove any wilted outer leaves from the cabbage, quarter the cabbage vertically and slice off the cores.
2. Finely shred the cabbage into a large bowl and toss with about one-half teaspoon of salt and the sugar.
3. Weight it down with a plate that will fit into the bowl and place a heavy object, like a can of tomatoes, on the plate.
4. Set aside to macerate for one hour.
5. Drain off any fluid that accumulates and fold in the onion.
6. Beat the vinegar and oil together and season to taste with salt and pepper.
7. Pour over the cabbage, toss the ingredients together and check seasonings.
8. Add the basil, toss again and serve.

head red cabbage, salt, sugar, red onion, raspberry vinegar, extravirgin olive oil, freshly ground black pepper, fresh basil

Taken from cooking.nytimes.com/recipes/3796 (may not work)