1 firm head of cabbage (as white as possible) about 1 1/2 pounds.
1/2 teaspoon salt.
1 medium onion.
1 large apple, peeled and cored.
1 cup mayonnaise.
3-4 tablespoons thin carrot shavings.
Sugar to taste.
Parsley sprigs and/or thin wedges of red-skinned apples.

Cut the cabbage in half and carve out the core. Using a long sharp knife, cut the cabbage into julienne strips. Discard the thicker ribs of the cabbage leaves. Sprinkle the cabbage with 1/2 teaspoon of salt and rub the strips with your hands to make them softer and juicier. Cut the onion and apple into julienne strips and combine with the cabbage, mayonnaise, and carrot shavings. Add salt and sugar to taste, then chill.
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