Southwestern Coleslaw
For the dressing:
  • ¼ cup light mayo
  • ¼ cup light sour cream
  • ¼ cup freshly squeezed lime juice
  • 2 cloves garlic, minced (1 teaspoon)
  • 2-3 tablespoons minced cilantro, or to taste
  • ½ teaspoon hot sauce
  • ¼ to ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the coleslaw:
  • 1 bag (10 ounce) cabbage or equal amount chopped cabbage, about 4½ cups
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 5-6 green onions, chopped
  1. Whisk the dressing ingredients together in a small bowl until combines. Set aside.
  2. In a medium bowl, mix the cabbage, red bell pepper, orange bell pepper, and the green onions. Toss to combine. Add the dressing and toss to combine. Place in the fridge for 2-3 hours to let the flavors combine.
  3. Serve with grilled fajita chicken on tortillas or as a side dish.
Recipe by Sunflower Supper Club at