• 1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced thin
• 3 tbsp. olive oil
• 2 tbsp. lime or lemon juice
• Salt and red pepper flakes
• 1/2 cup pitted dates, coarsely chopped or sliced
• 4 ounces feta, crumbled into chunks
• 1 tbsp. chopped flat-leaf parsley
• 2 tsp. well-toasted sesame seeds

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds.