This easy cabbage salad changes delightfully as it ages. Eat freshly made and you have a refreshing, crunchy snack. Let sit a few hours and you have a tangy slaw side dish to accompany rich barbecue dishes. Let sit a few days and it takes on the fermented flavors of sauerkraut.

½ a cabbage – shredded into 2 inch long pieces

1 cucumber – peeled, halved, seeded and sliced into thin half moons

½ sweet onion – sliced into thin half moons

½ c white wine vinegar

1-2T salt to taste

1-2T sugar to taste

Combine all ingredients into a bowl and let sit for at least 30 minutes before serving.