This fragrant slaw recipe serves deliciously atop grilled fish or alongside a Mexican-style chicken recipe.
Toss first 4 ingredients in a large bowl. Let stand, covered, 30 minutes.
Grate rind from lime, and squeeze juice to measure 3 tablespoons. Stir together rind, juice, cumin, cayenne, and mayonnaise in a small bowl. Add to cabbage mixture, and toss well. Toss in cilantro.
Bad Bean Taqueria, Corolla, North Carolina
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