In a small bowl, mix the ingredients of the dressing together.
Place shredded green cabbage tomatoes, green peppers and chopped cilantro in a large bowl. Pour the dressing over the coleslaw and toss to combine.
Serve immediately, or cover and refrigerate for up to 4 hours.
Storage: Store any leftovers in an airtight container. They will last up to 3 days, but the salad is best consumed the same day it's made.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 159kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 387mg | Potassium: 270mg | Fiber: 3g | Sugar: 4g | Vitamin A: 301IU | Vitamin C: 53mg | Calcium: 58mg | Iron: 1mg