Serves: 5
Total Calories: 203

6 cups shredded red and green cabbage
3 tablespoons chopped cilantro or parsley
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
1 (4-ounce) can chopped green chili, drained
juice of 2 lime
2 cloves garlic, minced
1/4 cup white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon Tabasco
1/4 cup water
1/3 cup olive oil

Place cabbage, cilantro, red pepper, onion, and chiles in a glass bowl. In a jar with a tight-fitting lid, combine the lime juice, garlic, vinegar, sugar, salt, Tabasco, water, and oil. Shake well. Pour dressing over the slaw and toss to coat well. Marinate refrigerated, tightly covered, with plastic wrap, for at least 12 hours, tossing frequently. Drain and serve well chilled. The salad can be made up to 3 days in advance, but drain it after 2 days and keep it tightly covered.

Nutritional Facts:

Serves: 5
Total Calories: 203
Calories from Fat: 128

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