Eating a colorful dish like this summer slaw is a feast for both your eyes and your taste buds. Because it’s a lighter version than the traditional mayonnaise coleslaw, I think it’s just fine to have seconds!
½ C fresh lime juice, plus more to taste
Zest of 1 lime
¼ C honey
2 T coarse-grain Dijon mustard
1 t. dried red pepper flakes, more if desired
3 T chopped cilantro
¾ t. kosher salt, more to taste
¼ t. freshly ground black pepper
4 T extra-virgin olive oil
1 medium head red cabbage
1 medium head green cabbage
2 yellow bell peppers
3 green onions, trimmed and cut into 1″ sections
2 T toasted sesame seeds
Combine ½ C lime juice, lime zest, honey, mustard, cilantro, red pepper flakes, salt, pepper, and olive oil in a large glass bowl; whisk well to blend.
Remove outer leaves of cabbages, quarter the cabbages lengthwise, and remove the tough core. Slice quarters thinly to yield 7 cups. Slice bell peppers into strips ¼” wide and 2″ long.
Toss cabbages, peppers, green onions, and sesame seeds with the dressing. Taste and, if desired, add extra lime juice, salt, and red pepper flakes. Cover and refrigerate at least 2 hours. Bring to room temperature 30 minutes before serving.