Ingredients
Equipment
Method
The Stripping
- Rinse the red cabbage under water. Use your chef’s knife to cut the cabbage in half through the core. Then, cut each half into quarters.
The Separation
- Peel away any wilted or damaged outer leaves.
- Now, look at the thick, triangular core at the base of each quarter. Make a diagonal cut to remove the core.
The Shred
- Thinly slice each quarter of the cabbage using your mandoline. Use the guard to protect your fingers as you near the end.
- Finish slicing what's left with your chef knife.
The Crisp (optional)
- Place your freshly shredded cabbage into a large bowl of ice-cold water. Swish it around with your hands. This causes the shreds to curl slightly and become incredibly crisp. Let it sit for about 5-10 minutes.
- Beetroot read cabbage mango salad .
