Tossed Coleslaw

• 1 small head cabbage
• 1–2 medium carrots
• ½ cup vinegar

Peel the outer layer of cabbage and discard; wash and drain the remaining head and cut it into quarters. Shred the cabbage and carrots into a medium bowl. Add the vinegar, oil, salt, and pepper. Toss together well. Chill at least 45 minutes to let the flavor come through.