2 carrots, peeled and chopped
1 small head green cabbage, shredded
1 red bell pepper, cut in matchsticks
1 red onion, thinly sliced
1/2 cup chopped cilantro

1/3 cup fresh lime juice
1/2 tsp. ground cumin
1 garlic clove, minced
1/2 tsp. Tabasco
1/2 cup olive oil

Cook carrots in boiling water about 2 minutes until they are a little tender, but still crisp. Drain and cool. Transfer carrots to a large bowl and add the next 4 ingredients.

Whisk the lime juice, cumin, garlic and Tabasco in a medium bowl. Gradually whisk in the olive oil.

Season with salt and pepper to taste.

Toss the cabbage with the dressing.