I love this slaw as a BBQ side dish, atop fish tacos, or alongside a terrific grilled chicken dish. I often serve it with roasted corn (that would be excellent in the slaw too), roasted butternut squash, black beans, and any smoky BBQ chicken or meat dish. Buy or make some guacamole, salsa, and tomatillo dip to add to the top of it all.
2/3 cup mayonnaise
1 teaspoon kosher salt
2 teaspoons honey or 1 teaspoon light agave
1 teaspoon ground cumin
½ teaspoon chili powder
Juice and zest of 1 lime
½ teaspoon freshly ground black pepper
1 bag shredded purple cabbage
1 ½ cups shredded green cabbage
1 ½ cups shredded carrots
¼ cup finely diced red onion
1 red bell pepper, stemmed, seeded and julienned
In a small bowl, mix the mayonnaise, the salt, honey, cumin, chili powder, lime juice, zest and pepper.
In a medium bowl, toss the purple cabbage, green cabbage, carrots, red onion and bell pepper. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.