Healthy Coleslaw with a Kick

Open the can of tomatoes and drain the juice into a medium sized bowl. Set the tomatoes aside.

Into the bowl with the tomato juice, add the cider vinegar, sugar, oil, salt, granulated onion, granulated garlic, hot sauce, lime juice and a bunch of black pepper. Use an immersion blender to combine it really well. Set aside.

Cut a head of cabbage in half and remove the core. I only used half of the head for this amount of dressing. I put the other half of the cabbage in the fridge and made another batch later in the week.

Coarse chop the half head of cabbage and put it into a large bowl. Add the can of drained tomatoes and the chopped cilantro. Mix to combine everything. Then add all of the dressing and mix to combine. Cover the bowl with a piece of plastic wrap and put it into the refrigerator until you are ready to serve. It’s ideal if you can let it sit in the fridge overnight—we found the flavors were even better the next day.

Note: This will get spicier by the next day. We used 1/4 cup of hot sauce and thought it was great. But you might want to start with 1/8 of a cup, then let it sit overnight, and if you need more heat add more hot sauce at serving time.