1 large red-apple julienned or thinly sliced (I used Granny Smith )
1/2 or 1/4 red onion thinly sliced, (the amount depends on the size of your cabbage )
3 tbsp. mint, coarsely chopped
2 tbsp. lemon juice
2 tbsp. olive oil
2 tsp. apple cider vinegar
1-2 tsp. white wine vinegar
salt to taste
Steps
Finely shred the cabbage using a mandoline. If you don’t have one, use a sharp knife and shred as fine as you can! The thinner the cabbage, the better this will taste.
Combine all the remaining ingredients and mix in a large bowl. Taste it as you go to see if it needs any more acidity, moisture, or salt!
Serve the same day. It tastes better the next day after the ingredients meld together.
