This is my favorite slaw recipe. It’s easy, refreshing, and sure to delight those looking for something a little different. I believe my mother learned this recipe while volunteering at a Quaker summer camp that my brother was attending and now we make it any time we have cabbage in the house.

I’ll give the recipe amounts that I would use per half of  a medium head of cabbage. Feel free to adjust the vinaigrette to your preference, you can even add other vegetables, though the slaw is great in its simple form.

½ medium head of cabbage

3 cloves of garlic

¼ cup lime juice, fresh squeezed recommended

2 tablespoons of olive oil

Salt and pepper to taste

1. In a large bowl, crush garlic cloves and mix with oil, lime juice, salt, and pepper. If desired, you can blend this vinaigrette so it’s smoother. Let sit for at least an hour.
2. Slice the cabbage as thin as possible. Aim for the cabbage to resemble angel hair pasta in thinness.
3. Just before serving, toss the cabbage in the large bowl with the vinaigrette until evenly coated. Serves at least 6. Leftovers can be saved in the fridge, just keep in mind that the flavors grow stronger and the cabbage breaks down more each day. You may need to drain some of the juices before serving as leftovers.