Makes 6 servings
1/4 cup fresh-squeezed lime juice (from 2 limes)
2 tablespoons sugar
1/4 teaspoon salt
Pepper, to taste
1 teaspoon Dijon mustard
1/4 cup canola oil
1/2 head red cabbage, cut into quarters and chopped into thin strips
2 carrots, washed, peeled, and grated on a box grater
1. In a measuring cup, combine the lime juice with granulated sugar by stirring. Add the salt, pepper, and Dijon mustard and stir to combine. Slowly drizzle in the canola oil while continuing to stir.
2. Toss carrots and cabbage together in a large bowl. Pour vinaigrette over the slaw and toss until all the cabbage and carrots have been dressed.
3. Cover and refrigerate for 30 minutes.
4. Serve as a side dish to stuffed peppers.
Note: Use the cabbage left over from last week's fish tacos.