A great mayo-free slaw for the summer.
1/4 cup fresh squeezed lime juice (~1 1/2 large limes)
2 tablespoons extra virgin olive oil
2 tablespoons agave
1/2 teaspoon fine grain sea salt
1/2 head medium green cabbage, shredded in 1-inch pieces
1/2 large red bell pepper, cut into 1-inch julienne
1/4 red onion, cut into 1-inch julienne or quarter moons
2-3 carrots, grated
1 handful cilantro, minced
1 1/2 cups raw peanuts
Shred cabbage, add dressing and allow to marinate while you cut up the remaining ingredients.
Add the bell pepper, red onion, carrots and cilantro; mix thoroughly. Slaw may sit at this point for 1-2 hours at room temperature or several hours in the refrigerator.
Stir in peanuts ten minutes before serving. Can be served cold or room temperature.
Prep time: 10 minutes | Marinate time: 1-2 hours