1 large head Napa cabbage, sliced very thinly (á là angel hair slaw)
1/2 medium red onion, sliced very thinly
1 large bunch cilantro, chopped
the juice of 1-2 limes
1-2 tsp olive oil
salt and pepper to taste
Combine all ingredients in a large bowl, toss, and serve cold. Great for cookouts and picnics, or as a foil to spicy or creamy main dishes. I find this slaw best if it's a bit heavy on the freshly-ground black pepper and very, very light on the olive oil. A little mint in with the cilantro can be nice, too.
This slaw is modeled on one I was served at a momo stand at the Ithaca farmer's market, but it's very similar to a slaw my mother's family make--leave out the cilantro, substitute regular cabbage for the Napa cabbage and white wine vinegar for the lime juice, and you'll have the slaw I grew up with. We always ate it at picnics (alongside a mustardy potato salad) and as a side for red beans and rice or macaroni and cheese.