This coleslaw makes a really good accompaniment for black beans and rice (check back Saturday for an example). I could also see it going well with enchiladas, quesadillas, or tofu-tillas. You can eat it right away, but it gets better after sitting for a bit -- if possible, at least 30 minutes before serving.
juice from 1 lime
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
scant 1/4 cup olive oil
3/4 cup chopped cilantro
1/2 cup chopped green onion
1 small cabbage, washed and finely chopped
Combine the lime juice, garlic, cumin, salt, and olive oil in a small bowl.
In a large bowl, mix together the cilantro, green onion, and cabbage. Add the dressing and toss to coat.
(If time permits, let the slaw sit for at least 30 minutes.)