For one more simple slaw recipe, I offer you this one. Provenance unknown! It’s Vidalia onion season and soon we’ll be getting some sweet onions in our box. That head of cabbage will actually hold up fine for a few weeks (refrigerated, of course) so you could wait to make this, or make it with a store bought Vidalia. Quantities of cabbage and onion are up to you.
Ingredients:
Cabbage, thinly shredded Vidalia onion, thinly sliced Handful fresh mint and cilantro leaves, minced 1 to 2 green Thai bird chilies 1 tablespoon juice from 1 lime, plus more to taste
Preparation:
In a large bowl, combine cabbage, onion, herbs, chilies, and lime juice. Season with a big pinch of salt and massage to soften slightly. Taste and season with more salt or lime juice to taste. Serve immediately. (But also good on subsequent days. We love it with Riverview sausage.)