Rainbow colored crunchy salad is a Mexican twist on basic coleslaw with cabbage, radishes, green onions and a tangy chile lime vinaigrette.
Start by slicing all the veggies and mixing in a large bowl.Don’t forget the fresh Cilantro.
Set the veggies aside and mix up the dressing ingredients in a bowl or cruet. Taste the dressing and adjust heat, acid and salt to your preference. The dressing can be made days or hours in advance.
Pour about half your dressing over the veggies and toss gently, taste one last time and add more dressing or salt if needed.