Mexican Coleslaw With Lime Dressing (20 Minutes)

Ingredients

• 4 cups (280 g) thinly shredded green cabbage
• 2 cups (140 g) thinly shredded red cabbage
• 1 cup (110 g) shredded carrot
• 1 cup (165 g) corn kernels, thawed if frozen
• 1/3 cup (45 g) thinly sliced red onion
• 1 medium jalapeno, seeded and finely chopped
• 1/2 cup (15 g) chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon sugar or agave syrup
• 3/4 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper