My family affectionately calls this “Summer Slaw.” I don’t know if it’s the fresh squeezed lime juice or the large bunch of herby cilantro, but it just fits. We love eating this on sandwiches, with eggs, and on my Colorado Green Chili with Pork.
Below I have given you my best guess estimates, because this really is a dump and stir. One of the other reasons I really love this dish is because the cabbage doesn’t wilt like lettuce does when doused with dressing. However, after being in the refrigerator for 2 days the slaw can dry it out – just refresh with more lime juice and olive oil.
Summer Slaw Adapted from Perry’s Plate
1/4 – 1/2 cup Extra virgin olive oil, enough to coat the cabbage (it needs to be nice and shiny) – I just eyeball it
Fresh juice from 1 – 2 limes
½ of a small cabbage
4 – 5 green onions (green and white parts), chopped
1/4 cup of (lightly packed) grated carrot
1 bunch of fresh cilantro, roughly chopped
a sprinkle of salt, if desired
Wash the cabbage and slice it thinly. Toss it in a large bowl with the remaining ingredients. Refrigerate leftovers.