Vinegar, lime juice, cilantro and a little kick from chili powder give this crunchy cabbage slaw a Latin flare to complement your favorite grilled meat, poultry or fish.
2 tbsp agave nectar or 1 tbsp sugar
¼ cup apple cider vinegar
Juice of 2 limes
¼ tsp Diamond Crystal kosher salt
¼ tsp chili powder
¼ cup canola oil
4 cups shredded green cabbage (about 1/2 large head)
½ cup thinly sliced red bell pepper
½ cup thinly sliced green bell pepper
6-8 green onions, sliced
½ cup fresh cilantro, coarsely chopped
Whisk agave nectar, vinegar, lime juice, kosher salt, chili powder and oil in large bowl. Add remaining ingredients and toss to combine. Taste and adjust seasoning with additional agave nectar, lime juice, chili powder or pinch of kosher salt. This slaw can be prepared 2 days ahead. Keep refrigerated.
Per serving: 110 calories, 9 g fat, 0.5 g saturated fat, 8 grams total carbohydrate, 1 gram protein, 65 mg sodium, 2 grams fiber.