Tangy Coleslaw with Roasted Corn and Lime Dressing

2-3 ears roasted corn, cut from the cob (you can also use corn left over from a crawfish boil)
2 tsp. fresh cilantro, chopped
1 medium purple onion, chopped
2 large (or 5 baby) carrots, shredded or grated
1 large jalapeno pepper, seeds removed and roughly chopped
2 large banana peppers, seeds removed and roughly chopped
2 large bell peppers, seeds removed and roughly chopped
½ head purple cabbage, shredded
½ head green cabbage, shredded
¼ cup sunflower oil
¼ cup white wine vinegar
2 tablespoons agave nectar or honey
¼ cup Key lime juice (about 3 limes)
Seasoning to taste

Combine all the chopped and shredded vegetables in a large mixing bowl.

Whisk together the oil, vinegar, agave nectar, lime juice, and seasoning in a small bowl. Drizzle the dressing over the vegetables, and toss well. Cover and chill at least 4 hours before serving.

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