Cabbage and Basil Salad

origin: Jacques Pépin, via the New York Times 

1 small cabbage (about 1 ¼ pounds)
4 cloves garlic, peeled, crushed and chopped fine (~1 tablespoon)
¾ t. salt
½ t. freshly ground black pepper
1 Tablespoon mustard, preferably Dijon-style
2 Tablespoons red-wine vinegar
¼ cup olive oil, preferably virgin
¼ cup shredded fresh basil leaves


Cut the cabbage in half and shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk.
Add the cabbage and stir. Just before serving, sprinkle the basil on top.
The salad will develop more taste if made a few hours ahead.