This recipe was given to Willinger by the late Torquato Innocenti, the local farmer whom Willinger considered her muse. Whenever she bought vegetables from his stand, he would give her terrific ideas for how to use them. Willinger wanted to honor his recipe-sharing tradition by passing this delicious slaw along to our readers.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
1/2 medium green cabbage
1 medium red onion
2 tablespoons red-wine vinegar
Fine sea salt to taste
3 to 4 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
Special Equipment
a mandoline, Benriner, or other manual slicer
Preparation
Step 1
Halve cabbage and thinly slice with mandoline. Thinly slice onion with mandoline and toss with cabbage, vinegar, and sea salt in a bowl. Let stand until onion is wilted, 10 to 30 minutes.
Step 2
Drain liquid from bowl and toss slaw with oil and pepper to taste.
