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How to Serve Cumin Lime Coleslaw
As with any coleslaw, this one makes a great side dish for things like Cilantro Lime Chicken, Hearty Black Bean Quesadillas, or Turkey Taco Skillet. But you can also pile it onto a sandwich, use it to top tacos, or even use it as a base for a bowl meal! And last week, I served it as a side to some tacos made with my Chili Rubbed Pulled Pork and Pickled Red Onions. That combo was to die for!
Take a Short Cut
If you’re short on time, you can skip shredding your own cabbage and carrots and use a bag of coleslaw mix (pre-shredded cabbage and carrots). You’ll want one bag (14-16oz.) for this recipe.
How Long Does it Stay Fresh?
This cumin lime coleslaw stays good in the fridge for about 2-3 days. It does soften a bit as it refrigerates, but it’s still quite tasty. You’ll want to give it a good stir before serving each time to redistribute the dressing.
Cumin Lime Coleslaw
Fresh lime juice and earthy cumin give this Cumin Lime Coleslaw a light, fresh, and summery flavor. Perfect for summer BBQ or any southwest inspired meal.
Servings: 6 3/4 cup each
- 1/2 cup mayonnaise ($0.80)
- 2 Tbsp fresh lime juice (about 1/2 lime) ($0.50)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp salt ($0.02)
- 1/8 tsp cayenne pepper ($0.01)
- 1 tsp sugar ($0.02)
- 1/2 head green cabbage (about 6 cups shredded) ($0.68)
- 2 carrots ($0.16)
- 4 green onions ($0.22)
- Prepare the coleslaw dressing by stirring together the mayonnaise, lime juice, cumin, salt, sugar, and a pinch of cayenne pepper. Refrigerate the dressing until ready to use.
- Remove the core from the cabbage and then finely shred. Peel the carrots, then use a large holed cheese grater to shred the carrots. Thinly slice the green onions.
- Combine the shredded cabbage, carrots, and green onions in a large bowl. Pour the dressing over top, then stir until everything is well coated in dressing. Serve immediately or refrigerate until ready to serve. After refrigerating, make sure to stir the slaw well before serving.
Serving: 1Serving ・ Calories: 170.48kcal ・ Carbohydrates: 10.65g ・ Protein: 2g ・ Fat: 13.97g ・ Sodium: 349.73mg ・ Fiber: 3.72g
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How to Make Cumin Lime Coleslaw – Step by Step Photos
Begin by making the dressing so the flavors have a little time to blend. Combine 1/2 cup mayonnaise, 2 Tbsp fresh lime juice, 1 tsp ground cumin, 1/2 tsp salt, 1 tsp sugar, and a pinch of cayenne pepper.
Finely shred 1/2 of a head of cabbage (about 6 cups), shred one carrot using a cheese grater, and slice four green onions. Add the cabbage, carrot, and onions to a large bowl.
Pour the dressing over the vegetables and then stir until everything is well coated. Serve the Cumin Lime Coleslaw immediately or refrigerate until ready to serve. As will all slaws, the salt in the dressing will cause the cabbage to slowly soften and let off a little water, so be sure to stir the slaw before serving to redistribute the dressing.
But if you need to prepare it ahead of time, go ahead and make the dressing and prep the vegetables, but combine the two just before serving for the crunchiest coleslaw possible.