This salad holds up well in the fridge (hold the dressing), but loses its alluring crispness soon after it gets tossed with the lime juice and vinegar. Tossing it should be the last thing you do before sitting down at the table. See more of the $50 dinner party menu here.
Recipe information
Yield
10 servings
Ingredients
Preparation
Step 1
Quarter cabbage lengthwise, then slice each quarter crosswise into 1" pieces (you should have about 10 cups). Transfer to a large bowl. Trim off bottom 3" of cilantro and pluck out any bad-looking stems; transfer to bowl with cabbage. Pick tender sprigs from dill and add to bowl; discard tough stems. (You should end up with about 3 cups picked herbs total.) Toss cabbage, cilantro, and dill to combine.
Step 2
Finely grate lime zest into a liquid measuring cup. Halve limes and squeeze juice over, then add vinegar; season with salt and pepper.
Step 3
Toss salad with lime-vinegar mixture, then add oil and toss again. Season with salt, if needed, and serve immediately.
