In my quest to use cabbage, I searched for a recipe for cole slaw. I don't really like versions of cole slaw with lots of mayonnaise, so I was happy to find this recipe for Japanese Slaw with Daikon Radish. Rather than mayo, it uses a dressing made from rice vinegar, sesame oil, honey, and olive oil.
I modified the recipe to use only red cabbage, partly because I didn't have any green cabbage. However, I think it's fine with a single type of cabbage. Around here, little bits of cabbage are okay, but anything too centered on cabbage is not going to be a hit.
Gather your veggies: a red cabbage, daikon radish and some carrots.
Prepare your dressing.
1/4 cup rice vinegar
1 tablespoon honey
1/4 cup sesame oil
3 tablespoons olive oil (the recipe called for canola oil, but I decided to use olive oil instead)
Put it into a jar and shake. If you'll be making the slaw often, you can double the recipe and keep the extra dressing in a jar for the next time. I did this and the dressing was fine over a week later.