1/2 head of a small white cabbage
1 teaspoon cumin seeds
3/4 teaspoon sea salt
1 tablespoon olive oil
Using a mandoline slicer, cut your cabbage.
In a mixing bowl, combine all other ingredients and toss to mix thoroughly.
Let flavours blend for 30 min before serving.
Keeps in the fridge in an airtight container for one week.