Citrusy Cabbage Salad

Proven effective for fighting winter doldrums.

Salad

  • 1 small or 1/2 a large head of green cabbage, finely shredded
  • 1–2 carrots, grated or 1 red or orange bell pepper, sliced thin

You can add small quantities of any vegetables you have on hand—grated beets, shredded kale, thinly sliced celery, cucumber, or radishes, or shredded leftover chicken, pork, or small cubes of extra-firm tofu. Slivers of dried mango are also good.

Dressing

  • 1 tablespoon minced onion
  • 1 tablespoon minced cilantro, parsley, or other fresh herb (Substitute 1/2 teaspoon dried marjoram or savory if you have no fresh herbs in winter. They have a brighter flavor than other dried herbs.)
  • 1 tablespoon sugar
  • 1 teaspoon orange or lemon zest
  • 1/2 teaspoon salt
  • Juice of 2 limes
  • 1/4 cup olive oil (or to taste)
  • Black pepper to taste

Mix onion, herbs, sugar, zest, salt, and lime juice in a small bowl. Slowly pour in half of oil while whisking. Taste and continue adding oil until dressing is tart, but balanced. Add pepper and adjust salt and sugar to taste. Pour dressing over cabbage and toss. Marinate for 10–15 minutes, then serve. If preparing ahead, wait to add dressing so the cabbage does not become soggy.