A ginger-lime slaw dressing

For a small bowl of slaw, mix one tablespoon of lime juice, two tablespoons of plain yogurt, and a quarter teaspoon of finely grated ginger. Toss with a handful of shredded cabbage, then taste before dressing the rest.

Add a little salt or a touch of sweetness if that suits the meal. Keep the dressing fairly light at first; cabbage can be easier to coat than it looks, and a small bowl does not need a puddle underneath.

Use a clean spoon for tasting and keep prepared slaw refrigerated until serving. This recipe includes dairy unless you choose a suitable alternative. Say that clearly at a shared table instead of calling every pale citrus dressing “just lime.” The ingredient list matters more than the color.