Taimeiken's Coleslaw

Halve the cabbage lengthwise and remove the core.

Cut the cabbage into thicker strips than usual.

Slice the onion thinly.

Cut the carrot into matchsticks.

Salt the onion lightly and squeeze out the moisture.

Place the cabbage, onion, and carrot in a bowl.

Add salt, sugar, vinegar, and vegetable oil and toss gently — like playing in a sandbox, not kneading.

Divide into smaller containers, weight, and rest in the fridge for about half a day.

Lightly squeeze out moisture and plate.