Jalapeño-Lime Coleslaw

I enjoy a good mayo-free coleslaw, and this recipe definitely hit the spot! It was wonderfully refreshing, crisp, citrusy, and had a subtle spiciness.

1/2 C lime juice

1 teaspoon sugar

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons extra virgin olive oil

1/2 C thinly sliced red onion

1/2 C cilantro

10 ounces shredded carrot

10 ounces shredded cabbage

4 jalapeños peppers, halved

Combine the first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly. Add onion, cilantro, carrots and cabbage. Thinly slice 1 jalapeño crosswise, reserving the seeds, and remove the seeds from the remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to the onion mixture, and toss well to coat. Cover and chill at lease 1 hour before serving.