Cabbage Vinaigrette

• 1 small head green cabbage (or half a large head), cored and thinly sliced or shredded
• 3 stalks celery, or more to taste, thinly sliced
• 1/2 cup red onion, thinly sliced in small strips rather than in rings
• 2 - 3 tablespoons cilantro, optional (I add this if I'm using it with fish tacos)
• 2-1/2 tablespoons fresh squeezed lime juice, about 1 good sized, juicy lime.
• 2 tablespoons canola or other light vegetable oil
• 1 tablespoon olive oil
• few pinches kosher salt
• few grinds fresh ground pepper

1. Mix the cut cabbage, celery, red onion and cilantro (if using) in a large bowl.
2. In a small bowl, mix the ime juice, canola oil and olive oil.
3. 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.

green cabbage, stalks celery, red onion, cilantro, fresh squeezed lime juice, vegetable oil, olive oil, kosher salt, ground pepper

Taken from food52.com/recipes/12818-cabbage-vinaigrette (may not work)