- 1/2 medium green cabbage
- 1 medium red onion
- 2 tablespoons red-wine vinegar
- Fine sea salt to taste
- 3 to 4 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
- Special equipment: a mandoline, Benriner, or other manual slicer
- Halve cabbage and thinly slice with mandoline. Thinly slice onion with mandoline and toss with cabbage, vinegar, and sea salt in a bowl. Let stand until onion is wilted, 10 to 30 minutes.
- Drain liquid from bowl and toss slaw with oil and pepper to taste.