This recipe is adapted from Santa Fe School of Cooking Cookbook (Gibbs Smith, $19.95). For maximum color and flavor, serve within 3 to 4 hours.
Combine first 9 ingredients in a bowl.
Stir together lime juice and next 4 ingredients in a small bowl until sugar is dissolved. Pour dressing over cabbage mixture, tossing to coat. Let stand 30 minutes, tossing often. Drizzle evenly with olive oil, tossing to coat, just before serving.
*1 (16-ounce) package coleslaw mix may be substituted for shredded green and red cabbage.