For tacos or chili, I simply toss the thinly sliced napa or savoy cabbage with lime juice, salt, and sugar. I let it sit 15 minutes or so, tossing occasionally. Often I add chopped cilantro, but if I’m in a hurry, not. And I’m done.

But if you want to fancy this up to make it more of a sidedish, you can add sliced scallions, sliced sugar snap peas, a bit of yogurt or some very thinly sliced apple or pear.

You can also use red cabbage; just be sure not to make it too far in advance, or you will have red liquid to deal with!

Makes 4 cups

• 4 cups packed, very thinly sliced savoy or Napa cabbage
• 2 tablespoons plus 1 teaspoon fresh lime juice, more to taste
• 1 tablespoon sugar, more to taste
• ½ teaspoon kosher salt, more to taste
• 3 tablespoons chopped fresh cilantro (optional)
• ¼ cup thinly sliced scallions (optional) or 1/3 cup thinly sliced sugar snap or snow peas
• 1 to 2 tablespoons full-fat Greek yogurt (optional)
• ½ to 2/3 cup thinly sliced Golden Delicious apple or pear

1. In a large bowl, combine the cabbage, lime juice, sugar and salt. Let sit, tossing every few minutes, for about 15 minutes. Taste and adjust seasonings. Serve right away or let it sit a bit longer, tossing and tasting every few minutes, if you like.

2. Stir in the cilantro or other optional ingredients if using.