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- half a medium cabbage (about 1½ lb)
- 1 medium onion
- 2 slices of bacon, fried and finely chopped
- ½ cup cider vinegar
- 6-7 Tablespoons oil
- juice of half a lemon
- salt
- pepper
- caraway (optional)
Special equipment
- Mandolin
Method
- Remove the outer leaves of the cabbage. Finely grate the cabbage and onion. Toss in the oil and vinegar. Let the salad marinate for an hour or two, and then, just before serving, add salt and pepper to taste. Garnish with sprigs of parsley, tomato wedges, or lettuce leaves.
Suggestions
- Omit the bacon to make it vegetarian, but grate some carrot for color.
