Cumin Lime Coleslaw
Yield: approximately 6 servings
This crisp slaw is that go-with-everything alternative to a green salad and can be piled on burgers, burrito bowls, fish tacos, pulled pork, sloppy Joes, turkey sandwiches, and more. You can use a bag of slaw mix or chop your own. Either way, hints of cumin and lime take the easy dressing to the next level.


  • ½ cup (104g) mayonnaise
  • 2 tablespoons (30ml) fresh lime juice
  • ½ tablespoon (10g) honey
  • ¾ teaspoon ground cumin
  • ½ teaspoon kosher salt (start with ¼ teaspoon if using table salt)
  • ⅛ teaspoon cayenne pepper
  • 1 (14-ounce) bag coleslaw mix with carrots*
  • 2-3 green onions, thinly sliced


  1. Stir together the mayonnaise, lime juice, honey, cumin, salt, and cayenne pepper. Refrigerate the dressing until ready to use. This may be done 1-2 days in advance.
  2. Combine the coleslaw mix and green onions in a large bowl. Pour the dressing over top, and toss until the cabbage is evenly coated. If you prefer a lightly coated slaw, start with ¾ of the dressing and add more to taste.
  3. Serve immediately or refrigerate until ready to serve. The cabbage will soften and the flavors will meld over time, but the slaw is crisp and delicious right away. Stir the coleslaw well before serving.


* When purchasing coleslaw mix, I like the blend with a little red cabbage and carrots mixed in – mostly for color – but feel free to use what you prefer or what is available. You can also add some shaved carrots to a bag of plain shredded green cabbage or even use broccoli slaw.

Prefer to make your own slaw mix? I often very thinly slice green cabbage and add a small carrot. A cup or two of red cabbage adds appealing color if you have some on hand. And save broccoli stalks – they can be coarsely shredded and used in this slaw as well. Plan on 7-8 cups when shredding your own. When you first toss the freshly cut cabbage, the dressing will appear to barely coat it. As the slaw sits for a few minutes, however, the cabbage will soften and release some moisture. You may even find that you can stir in a little extra cabbage.

Have leftovers? The slaw will soften over time but will still be delicious for several days. I often add a little extra cabbage to the leftovers. A handful or two of crisp cabbage or slaw mix will add fresh appeal and stretch the leftovers.

A few more things...

Chopped fresh cilantro is a nice addition for those who enjoy that herb, and pepitas (I like roasted and salted) provide complementary crunch. For added protein, you could stir in a cup or so of rinsed and drained black beans. Or serve over rice and top with grilled shrimp or chicken.

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