If you want to talk about a tasty and easy side dish, this is it. 6 ingredients and minimal prep time. You just need to let it hang out in the fridge for at least 30 minutes and up to a week. If you let it sit a day or more, the cabbage actually becomes lightly and pleasantly pickled. It’s nice to serve with spicy meals since the acidic bite helps calm some of the heat.
I know a lot of people like to shred or grate cabbage to make slaw, but I’ve noticed that releases a lot of moisture that tends to pool at the bottom of the bowl. I prefer to thinly slice the cabbage and then cut down any pieces that are too long. It’s still pretty easy to eat, but I don’t get that problem of liquid coming off the slaw. The recipe calls for the addition of carrots, but it’s just as good without them.