Cilantro Lime Coleslaw

A great mayo-free slaw for the summer.

Dressing

• 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

Slaw

• 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

Prepare dressing.

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