Simple Coleslaw with Oil and Vinegar
From Sarah Voiland, 2010
This is the coleslaw my mother makes, and it’s a great side dish– very refreshing tasting alongside 
heavier winter fare or with keilbasa.
Cabbage
Olive oil to lightly coat cabbage
Vinegar sprinkle to taste (apple cider vinegar is good, but you can try whatever you like or have)
Salt
Pepper
1-2 tsp Caraway seeds (optional)
Other fun additions could be grated carrots, raisins, lemon juice, toasted sunflower seeds, Nayonaise, chopped apples, grated or sliced radish, or anything else you like.
Take the cabbage head and make thin slices, whatever thickness you like, thinner ones soften/wilt more in the dressing, thicker ones retain crunch. Sprinkle on olive oil, vinegar, salt, fresh pepper, and other optional additions, and stir it in and then taste to season further.