Herby Napa Cabbage Salad with Lime

Recipe from Amiel Stanek

Note: This salad holds up well in the fridge (hold the dressing), but loses its alluring crispness soon after it gets tossed with the lime juice and vinegar. Tossing it should be the last thing you do before sitting down at the table.

1 medium head of Napa cabbage (about 2½ pounds)
1 bunch cilantro
1 bunch dill
2 limes
¼ cup distilled white vinegar
Kosher salt, freshly ground pepper
½ cup vegetable oil

Quarter cabbage lengthwise, then slice each quarter crosswise into 1" pieces (you should have about 10 cups). Transfer to a large bowl. Trim off the bottom 3" of cilantro and transfer to the bowl with the cabbage. Pick tender sprigs from dill and add to the bowl. You should end up with about 3 cups picked herbs total.

Toss cabbage, cilantro, and dill to combine.

Finely grate lime zest into a liquid measuring cup. Halve limes and squeeze juice over, then add vinegar; season with salt and pepper.

Toss salad with lime-vinegar mixture, then add oil and toss again. Season with salt, if needed, and serve immediately.