Use a shredder to shred cabbage or slice thinly with a knife. Soak in water, rinse and dry.

Shred the carrots.

In a jar or small bowl mix the olive oil, lemon juice and minced garlic.

Place cabbage and carrots in a large bowl, pour the dressing and add the salt. Toss the salad (it will reduce in volume).

Add the olives on top.