1 bag of pre-shredded cabbage and carrots
1/2 cup roughly chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1/2 teaspoon cumin
2 tablespoons honey
1/4 to 1/2 teaspoon hot sauce such as Tapatio
1/2 teaspoon kosher salt
1/4 cup canola oil
In a medium bowl whisk together all of the dressing ingredients until well combined. Add Cole Slaw mix and cilantro and stir until well combined. Adjust salt to taste.
Refrigerate until ready to use (I like my slaw to sit for an hour or two in the fridge for all of the flavors to develop).