Spicy Cabbage Salad with Tomatoes, Radishes, and Celery (Puerto Rican Cabbage Salad)

5-6 cups finely chopped Red Dog Farm Green Cabbage (about 1/2 large head of cabbage)
1 cup diced Red Dog Farm Tomatoes
1/2 cup Celery, sliced (or if the celery is large, cut in half before slicing)
1/2 cup chopped Celery leaves (optional, but good)
6 Red Dog Farm Radishes, cut into half-moon slices (optional, but good)
1/4 cup sliced green onions (dark green part)

2 T apple cider vinegar
1 tsp. fresh lime juice
1/2 tsp. salt
1/4-1/2 tsp. hot pepper sauce (use any hot sauce that has a good flavor, some type of Carribean hot sauce would be perfect in this)
3 T grapeseed oil (or other neutral-flavored oil such as canola will work)

Chop cabbage, tomatoes, and celery leaves, and slice celery, radishes, and green onions. Toss all the salad ingredients together in a large bowl. (If making ahead use a plastic bowl with a tight-fitting lid.)

In a small bowl, mix together the apple cider vinegar, fresh lime juice, salt, and hot sauce to taste (start with a smaller amount of hot sauce, because you can always add more). Whisk in the oil, one tablespoon at a time. Taste to see if you want to add more hot sauce

Toss salad with desired amount of dressing (You may not need all the dressing if you omit some of the optional ingredients). Salad can be made ahead and stored in the refrigerator for a few hours, and is even surprisingly good when it’s been refrigerated overnight.