Bright Cabbage Slaw

Bright and crisp, the acid in this dish is a great complement to rich, fatty dishes.

Source: From Samin Nosrat's book Salt Fat Acid Heat


head red or green cabbage
red onion
1⁄4 cup
lemon juice
salt to taste
1⁄2 cup
parsley leaves, chopped
3 tablespoons
red wine vinegar
3 tablespoons
olive oil


Quarter the cabbage, discarding the hard core. Slice thinly and sprinkle with salt in a colander resting in a bowl. Set aside for 20 minutes. 

Slice the onion thinly. Place in a bowl, cup or jar with the lemon juice. Set aside. 

Mix the cabbage and parsley. Strain the onions, setting the lemon juice aside. Mix the vinegar, olive oil, and a pinch of salt. Dress the salad. Taste, and mix in lemon juice and salt slowly to taste. Think of the meal. If it's light, add less acid. If it will be heavy with starches and fats, add more acid to balance. (Recipe♦219)