(Recipe excerpted as it appears in “The Vilna Vegetarian Cookbook,” by Fania Lewando.)

Thinly slice 2 pounds raw cabbage, salt it and allow to rest 1 hour in a bowl, weighted with a smaller bowl. Squeeze out the liquid, add the juice of 2 lemons and ½ cup (olive) oil and mix well. Serve sprinkled with (chopped) green onions.