Step 1

Remove 2-3 outer leaves from a cabbage head. Quarter the head, cut out the thick root in the middle, and discard. Shred cabbage into small pieces using a knife, mandoline, or a grater. (Depending on the volume of the salad you're making, and the size of your cabbage head, you may not need the entire cabbage head. Only shred how much you'll need.)

Step 2

Transfer to a large bowl. Add vinegar and oil. Lightly squeeze to help the cabbage 'sweat out' some moisture while remaining crunchy. Let sit for at least 30 minutes, and up to one hour.

Step 3

Add salt, plus a pinch of sugar to the salad. (If you're putting in more ingredients, add them now.) Toss well. Adjust seasonings and dressing to your taste. Serve.

Step 4

Serving: Serve cabbage salad cold. It complements most main courses, from soups to heavier dishes. Storing: The salad is supposed to be consumed while fresh and it's preferred not to be stored for later. If you must, store it in the fridge for up to a few hours, but discard any moisture that accumulates. Taste it and adjust the seasonings (if needed). Note that the salad will be soggier if you store it.