Cut cabbage in half. Slice out white core. Using a food processor, a mandoline or a sharp knife, thinly slice (shred) the rest.

Wash and trim the scallions. Thinly slice white and 3 inches of the green.

In a large bowl, toss the shredded cabbage and sliced scallions with olive oil, vinegar, S +P. Taste and add a bit more oil or salt as needed. Not all cabbage is the same size. If it’s too dry, add in double the olive oil to ACV, in small increments until the cabbage is thoroughly moistened, but not so much that there is an abundance of “juice” at the bottom of the bowl.

Cabbage and scallions can be cut ahead and stored in air tight container in the fridge. Dress before serving, allowing a few minutes for the cabbage to soften a bit.

You can also slice up cabbage and scallions and leave in air tight container in the fridge. It will stay good all week and you can take out individual servings as needed and drizzle on the oil/vinegar/S+P to taste.