Cabbage Vinaigrette

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   ["Mix the cut cabbage, celery, red onion and cilantro (if using) in a large bowl.", "In a small bowl, mix the ime juice, canola oil and olive oil.", "Pour the vinaigrette over the vegetables and then top with the salt and pepper. Mix well (though the mix will not look slaw-like yet, the cabbage will eventually give off some liquid and will look a bit ""pickled"" and translucent). Let it sit out on the counter for about 1 hour, stirring occasionally. After the hour, taste for salt and pepper an serve. This can be made ahead and refrigerated, though it will get softer and less crisp. If you do refrigerate, take it out about a half an hour before you want to use it to get the chill out."]

* Per serving · 4 servings · Values may vary.

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