Mexican Coleslaw in 5 Minutes

Mexican Coleslaw in 5 Minutes 2 tablespoons reduced-fat mayonnaise 1 tablespoon olive oil 1 tablespoon lime juice 1 teaspoon ground cumin 1/4 teaspoon kosher salt hot sauce, to taste 8-10 ounces finely shredded cabbage, I use angel hair shredded cabbage from produce department 2 tablespoons chopped fresh cilantro, stems removed In a large bowl, add mayonnaise, olive oil, lime juice, cumin, salt, and hot sauce. Whisk together until smooth. Add shredded cabbage and cilantro, and toss to coat. Serve immediately, or store in refrigerator for a few hours before enjoying.