Mayo-Free Cumin Lime Slaw

Yield: ~ ¼ cup vinaigrette (enough for 8-10 ounces slaw; recipe scales easily)

Use this light vinaigrette for an easy slaw that adds a tangy pop of flavor and crisp crunch to fish tacos, burgers, burrito bowls, and more. Or enjoy as a dressing on green salads to accompany your favorite Mexican, South Asian, and American cuisine.

Ingredients

3 tablespoons (45ml) olive or avocado oil
1 tablespoon (15ml) freshly squeezed lime juice (sub red wine vinegar in a pinch)
¼ teaspoon each ground cumin, kosher salt, and freshly ground pepper
1 small clove garlic, minced (or ¼ teaspoon garlic powder)
Optional but good: a pinch (1/16 teaspoon) cayenne pepper
To make slaw: 8-10 ounces of shredded cabbage or coleslaw mix (see optional add-ins in instructions section)

To make the vinaigrette: Whisk all the ingredients together in a bowl (or shake together in a jar with a tight-fitting lid) until combined. Use immediately or refrigerate in a sealed container for up to 4 days. (Tip: Will keep for several weeks if garlic powder is used instead of fresh garlic.)

To make slaw: This amount of vinaigrette is enough dressing for 8-10 ounces (4 cups) of shredded cabbage or coleslaw mix…more if you prefer a lighter coating of dressing. Simply pour over the slaw and toss to evenly coat. The slaw may be enjoyed right away or refrigerated for several hours.

Optional slaw additions: The slaw is welcoming to ingredients such as slivered red onion, sliced scallions, minced jalapeño, chopped fresh cilantro, pepitas, and chopped avocado. For maximum crunch and freshness, pepitas and avocado are best added just before serving or used as a topping if leftovers are expected. On occasion, I’ve mixed broccoli slaw or shredded Brussels sprouts with the shredded cabbage.

Storage: Covered and refrigerated, leftover slaw will keep for about three days. The slaw will soften but still taste great. To refresh it, you may stir in a handful of freshly cut cabbage if desired.