The best coleslaw ever

I'm not making this up, my friend, J, calls this the best coleslaw ever.  So get ready for another secret family recipe...This one brought to you by Cooking Pleasures Magazine, February/March 2005.  The real recipe on this page is Cumin-Crusted Salmon with Guacamole (also tasty, and included, but not photographed).  We love the salmon recipe, but have probably served the coleslaw many more times without the salmon than with (with burgers, brats, as the "base" for fish tacos, at carry-in meals....)

Cilantro Coleslaw
In a large bowl, combine 1 (1 lb) package of coleslaw mix with 6 chopped green onions and 1 C chopped cilantro.  In a small bowl, whisk together 1/2 C mayonnaise, 2 T lime juice and 2 T honey.  Pour dressing over coleslaw mix, toss to combine.

That's it...yummy, right?
The original article suggested serving it with the salmon and cornbread or pan-fried potato wedges.

Cumin-Crusted Salmon with Guacamole.
2 T ground cumin
3/4 tsp salt
1/4 tsp freshly ground pepper
4 (5-6 oz) salmon fillets, skin removed
2 tsp olive oil
1 C prepared guach (they suggest 1 avocado and 1 C salsa...I've done it there way and 10,000 other ways as well.... sometimes we just use sliced avocado, sometimes store bought, sometimes home-made)

Heat oven to 425 (sometimes we do it on the grill).  In a small bowl, still together cumin, salt ,and pepper, sprinkle on salmon.  Heat oil in large nonstick skillet over medium high heat until hot.  Add salmon.  Cook 2 minutes or until browned. (sometimes I skip that step and just do it in the oven). Turn, place in oven.  Bake 5-8 minutes or until salmon just begins to flake.  Serve topped with guacamole.  4 servings, usually with lots of coleslaw left over for fish tacos or burgers the next day.