Whisk together lime juice, minced garlic, cumin, and pepper sauce and gradually add olive oil. Seson with salt and pepper. Cover and Chill.
Chop carrots, cut peppers, and dice onion; mix together. Cover and chill. Shred the two kinds of cabbage and store in separate bowls to prevent the coleslaw from becoming pink. Cover and chill. Before serving, mix carrot mixture and cabbage mixtures and add fresh cilantro. Whisk the dressing again and drizzle over the cabbage mixture.
Originally Submitted
1/10/2011
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