Coleslaw with Spicy Lime Vinaigrette

I wanted to make a veggie side dish to have with the leftover beans from the pressure cooker, so I decided to make a spicy coleslaw. This coleslaw is similar to the type that is sometimes served in Mexican restaurants along with chips and salsa. I would have preferred to make it with green cabbage, but since I had red on hand, that's what I used. A combination of the two would probably be really nice too, but keep in mind that the red cabbage will turn the green cabbage pink if it sits for very long. This recipe is easy and delicious, and it makes a great big batch. It was a great compliment to the bean burrito I made for lunch with the leftover beans.

Coleslaw with Spicy Lime Vinaigrette

adapted from food.com

6 cups cabbage (green or red or a mixture), thinly sliced

2 large carrots, grated

3 green onions, thinly sliced

1 large bunch cilantro, chopped

Juice of 3 limes

2 tablespoons agave

3 tablespoons vinegar

1 teaspoon Dijon mustard

1/3 cup olive oil

1/2 teaspoon salt

a few squirts hot sauce

Directions:

Combine cabbage, carrots, green onions and cilantro in large bowl.

Make dressing by mixing together lime juice, agave, vinegar, mustard, oil, salt, and hot sauce. Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours. Delicious served with tortilla chips, or as a side for burritos.