CUMIN LIME COLESLAW

By gammy

Ingredients

• 1/2 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 14 OUNCE BAG OF COLESLAW MIX WITH CARROTS
• 2 GREEN ONION, THINLY SLICED

Preparation

Step 1

STIR TOGETHER THE MAYONNAISE, LIME JUICE, HONEY CUMIN, SALT AND CAYENNE PEPPER. REFRIGERATE THE DRESSING UNTIL READY TO USE. THIS MAY BE DONE UP TO DAYS IN ADVANCE.
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, REFRIGERATE THE COLESLAW FOR A FEW HOURS TO LET THE FLAVORS MELD. STIR THE COLESLAW WELL BEFORE SERVING.
NOTE: ADD RED CABBAGE AND CARROTS TO MIX (MOSTLY FOR COLOR) OR YOU CAN SHAVE CARROTS TO A BAG OF PLAN SHREDDED CABBAGE,