Green Slaw

This slaw serves as a very good entree to go with any meal. The lime juice gives it a nice, but subtle, kick. I made a spinach-less version, which was still very good (I just used the other half of the cabbage head). Because of all the leafy greens in the slaw, eat-up quickly, because it is more perishable.

Ingredients:
1/2 small green cabbage head, cored and sliced as thin as possible
2 cups thinly sliced onions
3 cups fresh spinach leaves, cut into julienne strips
1 cup basil leaves, chopped fine
1 1/2 cups parsley leaves, chopped fine
1 Tbs. Dijon mustard
1/3 cup lime juice (from approximately 2 limes)
3 Tbs. olive oil
2 tsp sugar
1 tsp salt
fresh-ground black pepper to taste

~ Put the sliced cabbage and onions into a large bowl. Add spinach.
Put the chopped herbs into another bowl, and add the mustard and lime juice. Stir with a whisk. While whisking, slowly add the olive oil. Whisk in the sugar, salt and pepper.

Add the dressing to the cabbage mixture, and toss well (I used my hands). Refrigerate for at least an hour, to let the flavours marry. Serve cold.