( about 1/2 medium head or 1 lb., red or green, shredded fine or chopped)
carrot, peeled and grated
2 teaspoons kosher salt or 1 teaspoon
ground black pepper
- Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
- Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
- Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.).