I usually find coleslaw to be disgusting, a mayonnaise-doused sloppy salad that creates an illusion of having something healthy at a bbq restaurant. No thanks. This is a very simple mayonnaise-free coleslaw that is great with Caribbean food or bbq. It has a touch of sweetness, a bit of twang, and you can adjust the level of heat.
2 1/2 Cups Green Cabbage
1 Medium Carrot, shredded
1/2 Medium Onion, sliced thinly
1/4 Cup White Vinegar (or apple cider vinegar)
1/4 Cup Vegetable Oil
1 Tbsp Agave Nectar
Juice of 1/2 Lime
Sea Salt & Pepper
Chop the cabbage finely and shred the carrot on a cheese grater (or in a food processor). Place both into a large bowl and set aside. Slice the onion thinly and chop into small pieces. Heat the oil in a pan, add the onions and soften (~5 min). Add the vinegar, agave nectar, lime juice, seasonings, and stir for another few minutes. Pour over the shredded cabbage/carrot combination and mix. Refrigerate until cool and serve.