- 1/4 cup fresh lime juice
- 1/4 cup white wine vinegar
- 2 tablespoons Asian fish sauce
- 2 tablespoons sugar
- 1 3/4 pounds red cabbage, cored and very thinly sliced
- 1 cup finely chopped parsley
How to make this recipe
In a large bowl, whisk the lime juice with the vinegar, fish sauce and sugar. Add the cabbage, parsley and a generous pinch of salt and toss well. Cover and refrigerate for at least 4 hours. Season with salt and serve.
The cabbage slaw can be refrigerated overnight.