Finely shred half a head of white cabbage and place it in a mixing bowl.

Peel and finely grate one medium carrot and add it to the bowl.

Slice one juicy ripe tomato and add it to the mixture.

Thinly slice half a green bell pepper and one small red onion, adding them to the bowl.

Sprinkle in kosher salt, freshly ground pepper, and dried oregano, mixing gently.

In a small bowl, combine olive oil and red wine vinegar, whisking until emulsified.

Pour the dressing over the salad and toss thoroughly for 1-2 minutes.

Cover and chill in the refrigerator for at least one hour before serving.