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Add the shredded cabbage and onions to a large mixing bowl.
Sprinkle about ½ tsp of kosher salt over top and let this sit while you are making your dressing.
In a jar, add the lime juice, pepper, oregano, vinegar, maple syrup, and oil, shake and then pour over the cabbage and onions.
Massage the dressing into the veggies until you see the slaw start to soften and turn slightly more pink in color.
If it needs more salt, add another pinch and massage into the slaw. You can also stir in more spices or herbs based on your liking.
Transfer the slaw to a container along with all the juices. Cover and place in the fridge for at least an hour before using. I prefer to let it sit at least one night as the taste gets brighter and will become a hot pink in color and develop the best texture with more time.