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+ servings

Mexican Slaw + Cumin Lime Dressing

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A color mix of fresh veggies like purple cabbage, jicama, carrots and bell peppers tossed in a light and healthy cumin lime dressing.
Course dairy free
Keyword cabbage, Cumin, honey, jicama, lime, Mexican slaw
Prep Time 25 mins
Total Time 25 mins
Servings 4 servings
Calories 189
Author Laurie McNamara



  • 4 cups sliced purple cabbage
  • cups sliced jicama
  • 1 cup grated carrots
  • 1/2 red bell pepper sliced into thin strips
  • 1/2 yellow bell pepper sliced into thin strips
  • 4 green onions sliced
  • 1 small jalapeno seeded for less heat, minced
  • 1/3 cup chopped fresh cilantro


  • 3/4 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 1 tablespoon honey
  • 1/3 cup fresh lime juice
  • 3 tablespoons olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste


  • Toss the slaw ingredients into a large bowl.
  • In a small bowl measure in the cumin, coriander and chili powder. Add in the honey and lime juice, then whisk in the olive oil. Season with salt and pepper to taste.
  • Toss the slaw in the dressing right before serving.


Calories: 189kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 55mg | Potassium: 542mg | Fiber: 6g | Sugar: 12g | Vitamin A: 7144IU | Vitamin C: 122mg | Calcium: 78mg | Iron: 2mg