- STEP 1
Toss shredded cabbage and carrots with one teaspoon salt in a colander and set over a medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage with carrots under cold water, drain, dry well with paper towels, and transfer to large bowl.
- STEP 2
Stir in remaining ingredients plus salt to taste. Refrigerate until chilled, about 15 minutes. Adjust seasoning and serve.
- STEP 3
You can also add cold cut chicken salami if you prefer non-veg.
- STEP 4
But remember the key for better taste is to have the salad cold!!