Personally, I think cole slaw is best when it's made the day before and has plenty of time to rest in the refrigerator. But if you don't have the time, it's still good after a shorter rest.
This cole slow includes the usual cabbage, but it also has endive. Green endive is fine, but purple endive adds a bit of accent color. Meanwhile, scallions add a splash of darker green.
1 small head of cabbage, shredded
4 scallions, thinly sliced
3 small or 1 larger head of endive, thinly sliced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 teaspoon prepared horseradish
2 tablespoons rice vinegar
2 tablespoons olive oil
Combine the cabbage, scallions, and endive in a large bowl. Add the salt and stir to combine. Let this sit for 5-10 minutes, until the cabbage starts looking wet. Add the remaining ingredients, and stir to combine.
Refrigerate for at least an hour before serving - overnight is even better.