This doesn’t look like much, but you should try it. Trust me. Or don’t, but try it anyway. It’s easy and cheap, so it won’t put you out one bit. The cabbage makes it doable all winter long, while the lime dressing really sings in the Spring. I like making this with soft tacos and I dump some of the slaw right in the tortilla. Tasty!
This stores well in the fridge for a few days, but I do enjoy it most when it’s freshly tossed. If you want to make it ahead, chop everything up and store the dressing in jar, then toss no more than an hour before serving.
The original recipe is from ELS and this should give you 5 large servings.
1/2 medium head green cabbage, shredded/finely chopped
1/4 cup crumbled feta, or just as much as you feel like
Juice of 1 lime
~1/4 cup olive oil
1 t honey
salt and pepper
Dump the cabbage and feta into a salad bowl. Squeeze the lime juice into a jar and then add enough olive oil so that you have a half-oil-half-acid dressing (I just eye-ball it). Add the honey, a good pinch of coarse salt and fresh ground pepper to taste. Shake up the dressing, toss with the slaw and add more black pepper if needed.