4 cups shredded cabbage mix (red and green cabbage and shredded carrots or broccoli slaw)

1 medium red pepper

For the Dressing:

½ cup chopped cilantro

½ cup chopped red onion

¼ – ½ cup red wine vinegar (or vinegar of your choice)

¼ cup olive oil (or vegetable broth for an oil-free version)

2 tablespoons lime juice (about one lime)

1 – 3 teaspoons cumin (adjust for taste preference)

½ teaspoon sea salt

Extra vegetable broth to thin out dressing if needed (about ¼ cup)

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In a mason jar or container, combine all the dressing ingredients: cilantro, red onion, red wine vinegar, olive oil, lime juice, cumin, and sea salt. Shake or stir well to combine. Let the dressing sit while you prepare the rest of the salad to allow the flavors to meld together. You can also prepare the dressing the day before.
Thinly slice the red pepper.
In a large bowl, combine the shredded cabbage and red pepper.
Pour the dressing over the cabbage mixture and toss everything together until well-coated.
Serve immediately, or refrigerate for later.

Store leftovers in an airtight container in the fridge for up to 3 days.
For added protein, top the coleslaw with grilled chicken, black beans, or crumbled tofu.
For a spicier version, add diced jalapeños or chili powder to the dressing.
This recipe is vegan, gluten-free, and can be made oil-free by substituting olive oil with vegetable broth.