8 c shredded green cabbage
1 or 2 carrots, trimmed, (peeled), and shredded
salt, as needed
extra virgin olive oil to tast
vinegar or lemon juice to taste
black pepper to taste
1 t sugar, optional
chopped fresh parsley leaves, optional

1. In a colander, combine cabbage and carrots. Toss with at least 1 tablespoon salt, enough so that the shreds are exuding moisture within 10 or 15 minutes. If they are not, add a little more salt. Let sit an hour or two, pressing out moisture out with your hands once or twice.

2. Taste, and if mixture is too salty for you, rinse and dry. Toss with oil, vinegar or lemon juice, and pepper; you may even need a little salt. Add 1 t sugar, if you wish. Serve, garnished with parsley if you like.