1 head of cabbage, sliced as thin as possible
2 carrots, shredded
1 t. salt
2 T Olive Oil
2 T. Vinegar - Apple cider goes best with green cabbage, red wine or balsamic with red cabbage

Combine the cabbage and carrots with salt in a large bowl. Toss to incorporate the salt and let stand for 10-15 minutes to release the water from the cabbage. Add the oil and vinegar and toss to thoroughly coat everything. That's it! You could add a teaspoon of dijon mustard if you like, but either way you're in for a delicious salad that keeps getting better in the fridge.