Food Network has many cabbage salad recipes such as Oil and Vinegar Slaw, Asian Style Slaw and Winter Slaw. These recipes are all simple and easy to follow.
To make the Oil and Vinegar Slaw, mix 1/4 cup red wine vinegar and 2 tablespoons sugar. Add 2 tablespoons peanut or vegetables oil, and mix thoroughly. Add 16 ounces shredded cabbage mix to the dressing, and season with 1 teaspoon salt and pepper to taste. Toss to combine, and adjust for taste. Let stand for 20 minutes.
To make the Asian Style Slaw, toss together 2 16-ounces bags coleslaw mix, 1 small thinly sliced red onion and 6 large trimmed and thinly sliced scallions. In a separate bowl, mix 1/4 cup soy sauce, 1/4 cup lemon juice, 1/4 cup vegetable oil, 2 tablespoons grated fresh ginger and 2 tablespoons white vinegar with 2 tablespoons dark brown sugar, 2 teaspoons Asian sesame oil, 2 teaspoons sesame seeds, 1 teaspoon salt and 20 grinds black pepper. Pour over the vegetables, and serve.
To make the Winter Slaw, toss together 6 ounces trimmed, halved and cored Brussels sprouts, 6 large shredded kale leaves and 1/2 a small cored radicchio head. In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice, 1/2 cup good olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Pour the mixture over the vegetables, and add 1 cup dried cranberries. Shave Parmesan on top to taste.