In a small bowl, make the dressing by mixing together the olive oil, red wine vinegar, honey, lime juice, cunin, coriander, garlic powder, salt and pepper
Whisk until fully blended; set aside.
In a large bowl, toss together the cabbage, carrot and cilantro
Pour the dressing overtop and toss again.
Cover, refrigerate for at least 30 minutes to allow the flavors to mix.
Notes
This coleslaw is subtly spiced, slightly sweet, and super tasty of course!
I recommend leaving the cilantro pieces larger rather than mincing
You can store in the fridge for up to 2 days before it gets too soggy
The longer it sits before serving the more flavorful the cabbage - but it can be eaten right away as well
As it sits the cabbage will wilt a little bit, so it looks like a lot at the start but becomes less voluminous
I used a slicer to shred the cabbage but you can also slice with a knife, or buy a pre-made bag of cabbage coleslaw mix (it likely won't be all purple if you buy premade but that is fine too!)
You can make it in advance by stirring together the dressing and tossing the salad ingredients, then topping with the dressing 30 minutes to one hour before serving
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