Red Cabbage Slaw

(makes 2 quarts)

1 head red cabbage
3 Tbs kosher salt
1 cup apple-cider vinegar
1/3 cup sugar
3 Tbs Dijon mustard
1 clove garlic, finely minced
salt and pepper, to taste

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Quarter the cabbage, remove the core, and slice cabbage very thin. In a large bowl, toss cabbage with salt, and let rest at room temperature for 3 hours. Meanwhile, in a small bowl, mix remaining ingredients and set aside. Drain, rinse, and pat dry the cabbage, then toss with the vinegar mix. Adjust the seasoning with salt and pepper ad needed; chill at least 5 hours before serving to allow flavor to develop.

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(Slaw is best when prepared a day in advance.)