Okay, okay. I know it’s still Sunday! But you have to make this ahead of time to let the flavors really set, so make this tonight before going to bed and eat it with dinner tomorrow!
I had some leftover cabbage and limes from our Pad Thai dinner, so I obviously had to make coleslaw. It’s easy to make, requires no cooking, and is barely any cleaning to do once you’re finished. The result is a crisp, refreshing, and delicious take on coleslaw.
I am a big fan of cabbage, but not so much of mayo. So I prefer acid-y cole slaws. And I looove limes. As in, I eat them plain. But apparently that isn’t so socially acceptable, or good for your teeth. For some reason, I felt the need to warn people that it was lime flavored. That was unnecessary, because I was not feeding them plain limes, so even if they don’t like limes as much as I do, lime is a rather inoffensive flavor. So make this and serve it to your dinner guests, and don’t even tell them what it is before hand. They will (probably) enjoy it.
Ingredients:
- 1/2 head of cabbage
- juice and zest of 1 lime
- 1 tablespoon lemon juice
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons olive oil
- 3 tablespoons red wine vinegar
Directions:
- Slice cabbage and put in a bowl.
- Add all other ingredients. Toss. Cover in plastic wrap. Refrigerate overnight.
- Eat.
