A better coleslaw

Until I came to the United States I have never ever eaten cabbage that had mayonnaise in it. The version I used to eat is much healthier for you. Here is how you make it. Cut the cabbage in small pieces, add pepper, salt, olive oil and red wine vinegar. Put this in the refrigerator and let it sit for at least 2 hours, this will make the cabbage soft. I usually prepare it the night before, put it in the fridge and use it the next day. My kids love it and it is much healthier than the version with mayonnaise. Of course you can also make this with green cabbage. Bring it to work have it as a side with your sandwich instead of chips or fries