Place the bacon slices in a single layer in a large nonstick skillet set over medium heat. Turn until browned and crispy. Transfer to a paper towel to drain. Dispose of any grease from the skillet. Once cool enough to handle, crumble the bacon.
In a large bowl, combine the Napa cabbage, red cabbage, carrot, cilantro and tomatoes. Toss with the dressing. Serve.
In a small bowl, whisk together the lime juice, olive oil, agave nectar and salt.