Use a sharp chef's knife or mandoline to finely shred the green cabbage until uniform in size. Place the shredded cabbage into a large mixing bowl.
4 cups green cabbage, finely shredded
In a small bowl, whisk together apple cider vinegar, sugar, salt, and black pepper until the sugar and salt dissolve completely, creating a tangy and slightly syrupy dressing.
4 cups green cabbage, finely shredded
Pour the vinegar mixture over the shredded cabbage and add vegetable oil. Toss the mixture thoroughly with a spatula until all the cabbage is evenly coated and begins to wilt slightly, absorbing the dressing and developing a glossy, slick surface.
4 cups green cabbage, finely shredded
Allow the mixture to sit at room temperature for about 10 minutes, during which the cabbage softens slightly and the flavors meld. You'll see the cabbage's color deepen slightly and the texture become more tender yet still crunchy.
4 cups green cabbage, finely shredded
Give the slaw a final toss to redistribute the dressing, then serve immediately or refrigerate for up to an hour for additional flavor development. The finished dish will have a shiny, slick appearance with crisp shredded cabbage coated in vinegary glaze.
4 cups green cabbage, finely shredded
