- 1 small (2-pound) head green cabbage, thinly sliced
- 1 large carrot, coarsely grated
- 1/4 cup minced onion
- 1/2 cup cider vinegar
- Blanch cabbage in a large pot of boiling water 1 minute, then drain and transfer to a large bowl of ice water to stop cooking. Drain well.
- Stir together cabbage, carrot, onion, vinegar, and 2 teaspoons salt in a large bowl and chill, covered, at least 2 hours.