Ingredients45 m servings 57 cals
- In a large bowl, whisk together the lime juice, cumin, cayenne pepper, sweetener, salt, and pepper until well combined and sweetener is completely dissolved. Add green and red cabbages, green onions, and carrots, and toss to coat. Refrigerate for 30 minutes before serving to allow flavors to develop. Serve chilled.
Per Serving: 57 calories; 0.4 g fat; 13.7 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 624 mg sodium. Full nutrition
ReviewsRead all reviews 5
WOW! The dressing for this coleslaw was VERY tart! I tried adding more Splenda. :(
This recipe had the basis of what I was yearning for in coleslaw. I made one adjustment by adding 1T. of grapeseed oil to the dressing. Yummy as a side dish with grilled chicken.
I like the tartness that the lime juice brings to this coleslaw, found the cumin a little overwhelming, so I will cut that back a bit in the future. That little kick from the cayenne is just p...
I wanted to make the asian coleslaw with ramen noodles, but after cutting up my cabbage and green onions, I realized I was out of ramen noodles! So I decided to make this recipe instead. I didn'...