For me, no flavor says "summer" more than lime. What's more summery than key lime pie or a margarita? The flavor is so refreshing, especially when it's sweetened and cold. One day last week we ate lunch at <a href="http://www.squatters.com" target="blank">Squatter's</a>, and the chicken salad with lime vinaigrette special was too tempting to pass up. The salad was delicious: a grilled chicken breast on top of fresh greens with endive, grilled corn and feta, all swimming in a thin, sweetly pungent dressing. YUM!

Inspired by the Squatter's salad, I decided it was high time to combine lime goodness with another summer favorite: slaw. I love slaws in summertime&mdash;the traditional Southern mayonnaise variety, as well as other more exotic treatments. It's a nice cool way to eat your vegetables. My default slaw incorporates a variety of vegetables, including cabbage, and a dijon dressing; it's loosely based on the vegetable slaw recipe in <a href="http://www.clairescornercopia.com/books.htm" target="blank"><em>Claire's Corner Copia Cookbook</em></a>. For this one, I used green cabbage, half a granny smith apple (grated) and a little grated carrot for color. The dressing was something like this:

juice of two limes and equal volume of olive oil
2 garlic cloves, minced
1 t sugar
1/2 t salt
1/8 t ground coriander
1/4 c chopped fresh cilantro

I mixed all that together, poured it over the vegetables and let it sit several hours before eating it (with boiled shrimp and corn on the cob). So tasty! Next time&mdash;and there <strong>will</strong> be a next time&mdash;I'll leave out the salt altogether and maybe add a little more sugar. 