Method

In bowl, combine 1 cup each thinly sliced red cabbage and julienned carrot, 2 tbsp lime juice and 1/2 tsp each ground cumin and chopped fresh cilantro. Season with salt and pepper. Mix well; let stand at room temperature for 15 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 4 servings.