Zest and juice (about 4 Tablespoons) from 2 fresh limes
1 Tablespoon red wine vinegar
1 1/2 teaspoons salt (or more to taste)
1/2 teaspoon freshly ground pepper (or more to taste)
Large pinch of sugar (or more to taste)
1/4 cup olive oil
3 pounds green cabbage, outer leaves and core removed
1 large jalapeño pepper, seeds removed and finely chopped
1/2 small red onion, finely chopped
1 cup finely chopped cilantro, stems and leaves
Whisk together lime zest and juice, vinegar, salt, pepper, sugar and olive oil in a container.
Taste and adjust seasonings.
Cut large chunks from cabbage and chop finely with a sharp knife.
Place in a large container.
Add remaining ingredients and mix well.
Taste and adjust seasonings again.
Cover and refrigerate for an hour or more, stirring occasionally to distribute dressing.