Tangy Mexican Slaw

Step 1

Thinly slice the cabbage. Shred the carrot. Thinly slice the red onion. Finely chop the cilantro.

Step 2

In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Serve immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin seed, ground cumin, salt and pepper directly before serving. Store leftovers refrigerated; if you find the flavor needs refreshing, add a splash of vinegar, drizzle of olive oil and pinch of kosher salt to taste.)