Crisp Canary Islands Coleslaw

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.

In a large salad bowl, combine watercress, red onion, grated carrot, Napa cabbage, red cabbage, cherry tomatoes, and cilantro.

Pour the dressing over the salad and toss until well-coated.

Taste and adjust seasoning if needed.

Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Serve the coleslaw cold and enjoy the vibrant flavors of the Canary Islands.