Shred the cabbage with a sharp knife. Place in a glass or metal bowl with the onion and salt. Mix well. In a small saucepan, bring the oil, sugar, and vinegar to a boil for the dressing. Pour over the cabbage/onion mixture but don’t stir. Cool. Cover and refrigerate overnight.
This slaw can actually be refrigerated for several weeks and will still taste great!
Makes 8-10 servings.
NOTE: Kosher salt has bigger flakes, so you won’t get as much saltiness in your recipes.