Wow, that recently picked red cabbage from the garden is humongous!  Lord have mercy, we will be eating red cabbage for months!   It was really sweet tasting  and such an easy simple recipe, but honestly, I am guessing the amounts.  I just cut the very top of the red cabbage off, and I think it gave me about 5-6 cups of shredded cabbage.  So just eyeball the amounts for the salad.  I also made this salad in the morning, so all of the flavors could come together.  It would also be nice with a mix of green cabbage too.
5-6 cups finely shredded red cabbage
5 small organic carrots - shredded
2/3 cup finely diced red onion
Dressing:
2 -3 Tblsp. Balsamic Vinegar
Extra Virgin Olive Oil - a 3 to one ratio with the Vinegar
1 rounded tsp. Dijon Mustard
2 minced garlic cloves
salt and pepper to taste
1 tsp. celery seed
Lightly toss the red cabbage, shredded carrots and diced onions in a bowl.  In a glass jar, combine the dressing, and shake well to mix.  I poured the entire amount of dressing over the shredded cabbage and carrots.  Toss to combine, and refrigerate.