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I love this slaw as a barbecue side dish, atop fish tacos or alongside grilled chicken. I often serve it with roasted corn (which would be excellent in the slaw too), roasted butternut squash, black beans, and any smoky barbecue chicken or meat dish. Buy or make some guacamole, salsa, and tomatillo dip to add on top.
2/3 cup Gefen Mayonnaise
2 teaspoons Gefen Honey or 1 teaspoon light agave syrup
1 teaspoon ground cumin, such as Pereg
1 teaspoon chili powder
1/4 teaspoon smoked paprika
zest and juice of 1 lime
1 teaspoon Haddar Kosher Salt
1/2 teaspoon freshly ground Gefen Black Pepper
1 (16-ounce) bag shredded red cabbage
1 and 1/2 cups shredded green cabbage
1 and 1/2 cups shredded carrots
1/4 cup finely diced red onion
1 red bell pepper, julienned
1 jalapeño, seeded and minced (optional)
Prepare the dressing: In a small bowl, whisk together mayonnaise, honey, cumin, chili powder, paprika, lime zest and juice, salt and pepper. Set aside.
In a large bowl, mix red and green cabbage, carrots, red onion, bell pepper, and jalapeño, if using.
Pour dressing over slaw and mix to combine. Serve immediately or cover and refrigerate up to four hours.
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