This is about the most pared-down version of coleslaw imaginable. As she does, Alice Waters extracts the essence of fresh, seasonal ingredients and combines them unfussily into something magical. Adapted from The Art of Simple Food.
small green cabbage
small red onion
tablespoon apple cider vinegar or white wine vinegar
tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper, to taste
Remove the tough outer leaves from the cabbage. Cut the head into quarters and remove the core from each piece. Using a sharp chef's knife or a mandoline, slice the cabbage into long, thin shreds and place in a large bowl.
Slice the onion as thinly as possible and add to the bowl.
Pour the vinegar and oil overtop and sprinkle with salt and pepper. Toss together (hands work just fine!) until well combined. Taste for seasoning, adjust as you like, and serve. It's great right away and also good the next day.