• Cooking Time: 120
• Servings: 8
• Preparation Time: 15
• 1 medium head green cabbage, sliced very thin
• 1/2 medium red onion, sliced very thin
• 1/4 c olive oil
• 1/4 c white vinegar
• 1 t Kosher salt
• 1/4 t ground black pepper

1. Dump the cabbage into the bowl you will use for serving; mix salt and vinegar to dissolve in a jar, add oil to the jar and shake; pour over cabbage; mix well; add onion on top. Refrigerate at least 1 1/2 hours, taste and correct the seasoning if you like, then serve. The slaw will seem dry at first but will become more moist as the cabbage throws off its juice.
3. Variations: since this is a Greek-influenced slaw you could experiment with any of these Greek-style add-ins:
4. 1/4 t ground cumin, or 1/2 t whole cumin seeds
5. 2 T chopped fresh mint
6. 1 t dried oregano

This is a Greek-style slaw that goes particularly well with grilled meats, chicken or fish; the key ingredient is white vinegar.