1/4 head red cabbage
1/4 teaspoon salt
handful fresh kumquats
1 teaspoon apple cider vinegar
1 teaspoon neutral oil (canola, safflower, avocado)
1 green onion, sliced
1 tablespoon fresh mint (or other herb, see notes above)
Thinly slice the cabbage to get about 2 cups of shreds. Mix with the salt. Use your hands to toss it around and really get it mixed well. At this point, you can refrigerate the cabbage for up to 4 hours before continuing.
Slice the kumquats with a very sharp knife and use the tip of the knife to flick the seeds out.
Slice the green onion and chop the mint.
When ready to serve, toss everything together. Garnish with more mint or some reserved kumquat slices