Cabbage Slaw

• 4 cups finely shredded green cabbage
• 2 tablespoons Kosher or sea salt

In a colander, toss together the cabbage and salt, put a plate on top, and weight it with heavy cans or a bag of sugar. Let drain at room temperature for at least 2 hours. Rinse and drain cabbage and pat it dry. In a medium bowl, combine the cabbage with the bell pepper, red onion, and mint. In a small bowl, whisk together the vinegar, lime juice, sugar, and olive oil until the sugar has dissol