Dressing:

• 2 sour oranges, juiced or substitute the juice of a lemon, lime, and 1 orange
• 1/4 cup red wine vinegar or any white vinegar
• 2 to 3 medium cloves of garlic, minced or pressed
• 1 teaspoon sugar or more to taste
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon oregano
• 1/4 tsp ground black pepper
• equal amount of olive oil to citrus, about 1/3 to 1/2 cup
• optional, a teaspoon or two of chopped cilantro or parsley

Salad:

• 1/4 head of a large or 1/2 head small purple cabbage, sliced 1/4 to 1/2″ thick
• 1/4 head of a large or 1/2 head small green cabbage, sliced 1/4 to 1/2″ thick
• 2 to 3 carrots, peeled and shaved into ribbons with a peeler
• 1 to 3 Cubano or banana peppers, cut into rings, optional