Keyword Bell Pepper, Cabbage, Carrot, Carrots, Cilantro, Coleslaw, Cumin, Green Cabbage, Ground Cumin, Lime, Lime Juice, Onion, Pumpkin Seeds, Purple Cabbage, Red Bell Pepper, Red Onion
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 254kcal
Equipment
Medium Bowl
Small Bowl
Ingredients
Coleslaw
2cupsCabbagePurple, finely sliced
2cupsCabbageGreen, finely sliced
2cupsCarrotsShredded
½OnionRed
1Bell PepperRed
¼cupCilantroChopped
¾cupPumpkin SeedsToasted
Lime Dressing
¼cupOlive Oil
3TablespoonsLime Juice
1cloveGarlicMinced
½teaspoonCuminGround
½teaspoonSalt
Instructions
Cut red onion and red bell pepper into thin, long slices.
In a medium bowl, combine purple and green cabbage, carrots, onion, red pepper, pumpkin seeds, and cilantro. Set aside.
To make the dressing: in a small bowl combine the olive oil with 2 Tablespoons lime juice. Add the garlic, cumin, and salt and whisk until thoroughly blended.
Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional Tablespoon of lime juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.