Ginger-Lime Red Cabbage Salad

I am not a fan of “slaws” the word itself has the same auditory effect as nails scraping clay.  Very recently I’ve started to broaden my horizons and give shredded cabbage a chance.  This recipe was made up on a whim and a craving for something fresh, crunchy, and summer-y and actually turned out very much delicious! Here’s to all the Slaw-Haters out there, don’t be afraid to admit that you hate shredded uncooked vegetables drowned in mayonnaise. (another cheer for all those in favor of re-locating mayonnaise to Jupiter!)  

1 bag shredded red cabbage

1 bag shredded green cabbage (I used the dreaded cole “slaw” mix bag so it had carrots in it too which were a nice color addition and a sneaky way to get me to eat carrots)

zest of 2 limes

juice of 1 (you can add another half lime in here too) lime

1 tablespoon rice vinegar

1 1/2 teaspoon minced fresh ginger

chopped toasted almonds

salt and pepper to taste

Whisk all ingredients (except for the cabbages and almonds) in a large bowl for the dressing.  Add cabbages and almonds-toss till well combined and season with salt and pepper.  Good to eat right away or let the flavors meld overnight in the fridge.