Italian Coleslaw

2 cups shredded white cabbage
1 tbs salt
1 Tbs dried oregano
1/3 cup red wine or white basalmic vinegar
1 cup oil

Combine cabbage and salt in a collander and let drain for 1 hour. Rinse cabbage under running water and squeeze dry. Transfer to a bowl and add remaining ingredients. Let coleslaw marinate in the refrigerator for 1 to 2 days before serving.