Pressing cabbage with salt very mildly pickles it, makes it softer and easier to digest. It is light and refreshing, and does not need any oil.
Put the cabbage in a large bowl, and toss with your hands with the salt. Cover the cabbage with a plate and put a heavy weight on it - I use a quart mayonnaise jar filled with water. Let the cabbage sit, at least 2 hours and up to half a day. When you press down the plate, some water should rise above the rim - if not, need more salt.
Squeeze the cabbage to drain out the excess water. Toss with the remaining ingredients.