This bright, tangy slaw is one of those condiments that makes everything it touches taste better. Shredded cabbage, grated carrots, and thinly sliced onion get a quick pickle in white vinegar and boiling water, with dried oregano and a pinch of red pepper flakes rounding out the flavor. Every single ingredient here is clean and compliant — no added sugar, no preservatives, nothing to second-guess at the label. The salting and rinsing step is key: it wilts the cabbage just enough to give you that satisfying tender-crisp texture without losing the crunch. After just an hour at room temperature, the vegetables soak up the brine and the whole thing comes alive. It keeps in the fridge for up to five days, so you can make a batch on Sunday and pull it out all week to brighten up grilled proteins, cauliflower rice bowls, or eggs. Simple, punchy, and endlessly useful.
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Place the shredded cabbage in a colander set over the sink. Sprinkle with 1 tsp salt, toss to coat, and let stand for 10 minutes until slightly wilted and some liquid has released.
Rinse the cabbage under cold water, then squeeze firmly with your hands to remove as much liquid as possible. Transfer to a large mixing bowl.
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