3 carrots, peeled and chopped
1 small head green cabbage, shredded
1 red bell pepper, cut in matchsticks
1 red onion, thinly sliced
1/2 cup chopped cilantro
1/3 cup fresh lime juice
1/2 tsp. ground cumin
1 garlic clove, minced
1/2 tsp. Tabasco
1/2 cup olive oil
Cook carrots in boiling
water about 2 minutes until they are a little tender, but still crisp.
Drain and cool. Transfer carrots to a large bowl and add the next 4
Whisk the lime juice, cumin, garlic and Tabasco in a medium bowl.
Gradually whisk in the olive oil.
Season with salt and pepper to taste.
Toss the cabbage with the dressing. Add more salt and pepper if necessary.