My mother and I planted a lime tree several years ago and it has finally decided to produce limes. Mom has so many she can’t give them away. Our orange trees are adorned and heavy with ripe fruit. And cabbages! Festive red and green cabbages, my favorite winter vegetable because they’re inexpensive, last for weeks (if not months) in the fridge, and they’re so versatile—in a soup, blanched, braised, with pork, stuffed, or in salads like this one. The inspiration for this slaw comes from a lamb taco recipe in Sunset magazine. They use lime juice as a dressing with cumin for the shredded cabbage that accompanies their tacos. I love the interplay of lime and cumin with cabbage. In this version we are taking the idea a bit further and making a real salad of it, with oranges, radishes, chopped onion, cilantro, and some olive oil along with the lime juice, as well as coriander with the cumin. It’s delicious! Serve alone or as a side to chicken, fish, seafood, or pork. Great served in fish tacos or with pulled pork.
