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To a large mixing bowl, add the shredded cabbage and onions. Sprinkle about ½ tsp of kosher salt over top then add the lime juice, vinegar, maple syrup, and oil.
Use clean hands to massage the dressing into the cabbage and onions until you see the slaw start to soften and turn slightly more pink in color.
To further season, add the black pepper and dry oregano that has been lightly rubbed between your palms. Once added, toss to combine.
Taste the slaw, and 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 preference.
Transfer the slaw to an airtight container along with all the juice at the bottom of the bowl. Cover and place in the fridge for at least an hour before using. I prefer to let it sit overnight as it will become a hot pink in color and develop the best texture with more time.