Creamy Lime-Cumin Slaw (for Chicken Tacos)

Ingredients

• 3 cups shredded green cabbage (or bagged coleslaw mix)
• 1/2 cup shredded carrot (optional)
• 2 tbsp chopped cilantro (optional)
• 1/3 cup mayonnaise (or plain Greek yogurt, or 1/2 mayo + 1/2 yogurt)
• Zest of 1 lime
• 1 1/2–2 tbsp fresh lime juice (from 1 lime), plus more to taste
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 tsp honey or sugar (optional, for balance)

Instructions

1. Add the cabbage (and carrot, if using) to a medium bowl. Add the cilantro.
2. In a small bowl, whisk together the mayo/yogurt, lime zest, lime juice, cumin, salt, several grinds of pepper, and honey/sugar (if using) until smooth and pourable.
3. Pour the dressing over the cabbage and toss well until the slaw looks lightly glossy and evenly coated (not soupy at the bottom).
4. Let rest 10–15 minutes so the cabbage softens slightly but still crunches. Taste and adjust: more lime for brightness, more salt for pop, or a pinch more honey if it’s too sharp.
5. Pile onto chicken tacos right before serving for maximum crunch.

Notes

Make-ahead: You can mix the dressing up to 3 days ahead and keep refrigerated. For best crunch, toss with cabbage 10–30 minutes before serving; it will continue to soften as it sits. Swaps: Red cabbage works great (more color). If using only Greek yogurt, the slaw will be tangier and a bit thicker—add 1–2 tsp water to loosen if needed. Add-ins: Thinly sliced jalapeño for heat, or a pinch of chili powder/smoked paprika for a warmer profile. Storage: Keeps 2–3 days refrigerated; it will get softer but still tasty on sandwiches or as a burrito bowl topping.