1.   Prepare the red cabbage: remove the outer leaves. Cut in half. Cut out the white “V” shaped inner stem

2.   Using a mandoline slicer or a very sharp knife, cut the cabbage into thin strips

3.   Place the cut cabbage into a deep salad bowl. Pour in the lime juice and apple cider vinegar

4.   With your hands, squeeze and toss the cabbage – do so for about 3 – 4 minutes

5.   Add the olive oil and squeeze and toss the cabbage

6.   Cover salad bowl with cling wrap and refrigerate for a minimum of 3 – 4 hours, to allow the vinaigrette to marinate the red cabbage, before serving. Best results are if refrigerated overnight

7.   This salad can be served at room temperature or cooled in the refrigerator. Toss before serving

8.   The salad will keep well for 3 – 4 days if covered well with cling wrap or placed in an airtight glass container