Mexican Slaw

This coleslaw isn't your usual cabbage and mayo affair. This Latin inspired low-carb slaw will make a new and delightful addition to BBQs and picnics.

Ingredients

• 1/2 cup small-dice red onion
• 1/4 cup lime juice 
• 1/4 cup olive oil
• 1 1/2 tsp kosher salt, more as needed
• 1/2 tsp freshly ground black pepper, more as needed
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 1 medium garlic clove, minced
• 1 medium head of red cabbage (about 2 pounds)
• 1/3 cup coarsely chopped fresh cilantro

Directions

1. Whisk together the onion, 3 tablespoons of the lime juice, the oil, measured salt and pepper, chili powder, cumin, cayenne, and garlic in a large bowl until combined; set aside for 10 minutes. 
2. Slice the cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
3. Add the cabbage and cilantro to the bowl with the dressing and toss to combine. Refrigerate, tossing once or twice, until the flavours have mellowed and melded, about 1 1/2 hours. Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving.