Cumin Lime Slaw Directions: In a small bowl, whisk together the lime juice through sour cream. In a large bowl, mix together the cabbage through cilantro Pour the dressing on top of slaw mix and gently toss until all the slaw is thoroughly coated. Tips from the Chef: Trying to decrease sodium? Eliminate the salt. Love cilantro? Add more. Don’t like it? Keep it out. The slaw will keep up to 5 days in the refrigerator. Ingredients:  Juice of 5 limes ½ tsp ground cumin ½ tsp oregano flakes ½ tsp kosher salt ½ tsp sugar ½ cup low-fat or non-fat sour cream 1lb finely shredded purple and green cabbage ½ lb shredded carrot ½ C. diced green pepper ½ C. diced green onion ½ C. chopped cilantro We are committed to partnering with local farmers and producers to bring quality seasonal produce and artisan products to UW Health