Moroccan Coleslaw

I've had two requests for the Moroccan Coleslaw recipe I mentioned recently, so here it is! I wish I could claim it as entirely my own, but I modified it from a South Beach recipe. It doesn't have as much tang as traditional slaw and it's not as thickly coated in dressing, so we really enjoyed it like a salad.

Moroccan Coleslaw

1/2 cup mayonnaise
2 Tb fresh lemon juice
2 scallions, thinly sliced
2 tsp sugar (or granular Splenda)
1 tsp ground cumin
4 cups shredded green cabbage
4 medium carrots, shredded
Salt and pepper to taste

Mix the mayo, lemon juice, scallions, sugar, and cumin in a very large bowl. Add carrots, cabbage, salt, and pepper. Toss until evenly coated. Serve or refrigerate immediately.