(serves 4 -6 as a side dish)
1 small head green cabbage (or half a large head), cored and thinly sliced or 1 (10 ounce) bag pre-shredded cabbage
3 stalks celery or to taste, thinly sliced
1/2 cup red onion, thinly sliced in small strips rather than in rings
2 1/2 tablespoons fresh squeezed lime juice, about 1 good sized lime. In a pinch, you can substitute cider vinegar, but the lime has a great, fresh flavor
2 tablespoons canola or other light vegetable oil (I've also used avocado oil)
1 tablespoon olive oil
fresh ground pepper
Mix the cut cabbage, celery and red onion in a large bowl. In a small bowl, mix the lime juice, canola oil and olive oil. Pour the vinaigrette over the vegetables and top with a pinch or two of kosher salt and a few grinds of pepper. Although the mix will not look slaw-like yet, the cabbage will give forth some liquid and will eventually look a bit "pickled." Mix well and let sit on the counter for about 1 hour, stirring occasionally. After the hour, taste for salt and pepper and serve. If not using yet, refrigerate until ready to serve. If you like this not too chilled, like I do, remember to take the bowl out of the refrigerator about 20 minutes before serving.
This dish is best served within a few hours of preparation as it will continue to pickle over time. I like it the next day, but it is a different taste.