This is a low-fat recipe and can be made up to a day ahead.

Dressing:

1/4	cup	Distilled White vinegar
1	tsp.	Grated lime peel
3	Tbsp.	Fresh lime juice
2	Tbsp.	honey
1	tsp.	Salt
1/2	tsp.	Crushed red pepper

• Whisk dressing ingredients in a large bol until blended.

Slaw:

1/2	head	Green cabbage
3	small	Carrots
1	medium	Cucumber (seeded) *see note
1	medium	Red bell pepper seeded, cut in 6ths
1/2	small	Red onion

• Using slicing disk of food processor or a long, sharp knife, thinly slice the cabbage (approx. 4 cups packed) carrots, cucumber, red pepper and onion. Add to dressing; toss to mix and coat.
• Cover and refrigerate at least two hours for flavors to blend.
• To serve: Drain juices from bottom of bowl. Transfer to a medium sized serving bowl.

Note:To seed cucumber, slice in half and run a teaspoon down center to remove the seeds.