Ingredients:

  • 1 bag (16 oz / 450g) pre-shredded coleslaw mix (cabbage, carrots)
  • 1/2 cup (50g) chopped fresh cilantro, packed
  • 1/4 cup (25g) chopped red onion
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60g) sour cream or Greek yogurt
  • 2 tablespoons (30ml) fresh lime juice
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of cayenne pepper (optional)

Instructions:

  1. In a large mixing bowl, combine the coleslaw mix, chopped cilantro, and chopped red onion. Toss gently to combine.
  2. In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, apple cider vinegar, minced garlic, cumin, salt, pepper, and cayenne pepper (if using). Whisk until smooth and well combined.
  3. Pour the dressing over the slaw mixture. Toss gently to coat all the ingredients evenly. Taste and adjust seasoning as needed (more lime juice for tang, salt and pepper for overall flavour).
  4. For best results, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step isn't strictly necessary, but it does improve the overall taste and texture.
  5. Serve chilled as a topping for tacos, alongside grilled meats, or as a vibrant side salad.