Sunday Supper - Cabbage & Cilantro Salad

I'm a big fan of a good slaw and there's something so incredible about the crisp freshness of raw cabbage. Recently Vegetarian Times Magazine spotlighted Richard Landau of Vedge for their Taste Buds column, which highlights chefs and other foodies favorite culinary pairings. Landau sang the praises of cilantro with cabbage and I was hooked. This salad is a super simple re-imagined coleslaw with a Central American twist.

1. Clean and shred 1 head of green cabbage or buy a shredded bag if your market has one. However I don't recommend the coleslaw blend which includes red cabbage and carrots for this recipe. If you can't find green cabbage shredded by itself do the work - it's worth it for the delicate and singular flavors.

2. Add 2 large handfuls of cilantro rinsed and chopped and 1 chopped white onion. I wouldn't use a red onion for the same reasons as above but if you have to I would definitely mellow in water to take out some of the bite.

3. Season with olive oil, salt, pepper and lime. Mix with your hands. Let it sit for at least 15 minutes so the cabbage can really absorb the flavors.