Herby Napa Cabbage Salad with Lime

salad napa cabbage cabbage cilantro dill lime vinegar party

Amiel Stanek

10 servings

Source

Ingredients

1 medium head of Napa cabbage (about 2½ pounds)

1 bunch cilantro

1 bunch dill

2 limes

¼ cup distilled white vinegar

Kosher salt, freshly ground pepper

½ cup vegetable oil

Method

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.

Finely grate lime zest into a liquid measuring cup. Halve limes and squeeze juice over, then add vinegar; season with salt and pepper.

Toss salad with lime-vinegar mixture, then add oil and toss again. Season with salt, if needed, and serve immediately.