Cole Slaw Recipe

Shred and slice

Trim core from the cabbages. Thinly shred the green and red cabbage (use a sharp knife, mandoline, or food processor). Place shredded cabbage in a large mixing bowl. Peel and grate the carrot, then add to the bowl. Very thinly slice the red onion and add to the bowl.

Lightly toss the vegetables together so they are evenly mixed and set aside while you make the dressing. This helps flavors marry.

In a medium bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, and fresh lime juice. Whisk or shake until emulsified.

Stir in the finely chopped cilantro, salt, black pepper and ground cumin (if using). Taste and adjust seasoning: add more honey for sweetness, more vinegar or lime for brightness, or more salt as needed.

Pour about two-thirds of the dressing over the shredded vegetables and toss thoroughly with tongs or clean hands so the dressing coats the cabbage evenly. Reserve the remaining dressing to adjust consistency or chill.

Let the slaw sit for at least 15 minutes at room temperature to allow the cabbage to soften slightly and absorb the dressing. For best flavor, refrigerate 1 hour. If the slaw dries out, add remaining dressing and toss again.

Taste and adjust final seasoning. Transfer to a serving bowl. Sprinkle chopped cilantro leaves and toasted seeds over the top for texture and garnish.

Serve chilled or at room temperature. Leftovers keep well in an airtight container in the refrigerator for 2–3 days; toss before serving as liquid may settle.