Cumin Lime Coleslaw
Yield: approximately 6 servings
Thanks to its crisp texture, vibrant flavor and impressive versatility, this super simple side dish might just become a new favorite way to eat your veggies! 


  • ½ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon honey
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (start with 1/4 teaspoon if using table salt)
  • 1/8 teaspoon cayenne pepper
  • 1 (14-ounce) bag coleslaw mix with carrots*
  • 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. Serve immediately or refrigerate until ready to serve. Ideally, I like to refrigerate the coleslaw for a few hours to let the flavors meld. Stir the coleslaw well before serving.


*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 cabbage.

A few more things...

Chopped fresh cilantro is a nice addition for those who enjoy that herb, and pepitas (also know as pumpkin seeds–I like roasted and salted) provide complementary crunch.

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