Coleslaw with Lime-Cumin Vinaigrette

This mayo-free slaw is so refreshing and has the perfect balance of acid, heat, salt and fat. It is a great side dish to bring to a party because it can safely sit out unrefrigerated for longer than a mayo-based coleslaw (plus it tastes way better). Believe it or not, I once won a coleslaw competition with this recipe!

Coleslaw with Lime-Cumin Vinaigrette

½ cup olive oil
⅓ cup lime juice (plus 3 limes cut into wedges for garnish)

1 teaspoon lime zest (About 1 lime) ½ teaspoon cumin
3 cloves garlic, chopped
4 dashes Tabasco pepper sauce
½ teaspoon kosher salt
¼ teaspoon pepper
3 carrots, peeled and shredded
1 medium green cabbage, shredded
1 red bell pepper, julienned
1 small red onion, thinly sliced
½ cup chopped fresh cilantro
salt and pepper to taste

In a food processor combine the lime juice, olive oil, cumin, garlic, Tabasco, and salt and pepper. Combine the rest on the ingredients in a large bowl and toss with the dressing. Season with salt and pepper to taste. Arrange the lime wedges around the rim of the bowl so people may take one for an extra squeeze of lime.