It’s too hot to cook anything! How do we feel about crunchy, cold vegetables? Very strongly. Here’s another coleslaw recipe (if you’ve already tried our apple cabbage slaw) that’s great paired with BBQ grilled meat, stuffed in a sandwich or between some taco shells, or just for a healthy light snack on its own.
½ cup mayonnaise
2 Tbsp fresh lime juice
1 tsp ground cumin
½ tsp salt
pinch cayenne pepper
1 tsp sugar
½ head green cabbage
½ bunch green onions
To make the dressing, stir together the mayonnaise, lime juice, cumin, salt, sugar, and cayenne pepper. Refrigerate until ready to use.
Cut the cabbage into quarters, the remove the cores. Cut the quarters in half one more time, then cut across the wedges into thin strips. Peel the carrots, then shred them with a grater. 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. Enjoy!