1. 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