For dressing:

2 Tablespoons white vinegar

2 Tablespoons extra virgin olive oil

1 1/2 tablespoons sugar

Juice from 1 fresh lime

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground cumin

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

For slaw:

2 cups thinly sliced white cabbage

1 1/2 cups thinly sliced red cabbage

1/2 cup shredded carrot

1 medium jalapeño pepper, deseeded and minced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 cup chopped fresh cilantro


In a large bowl, whisk together all ingredients for the dressing. Add slaw ingredients to the bowl and toss to coat. Cover with plastic wrap and chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.