In a small bowl, combine mayonnaise, lime juice, lime zest, garlic, salt, cumin and pepper. Mix well and set aside.
In a large bowl, combine cabbage, carrots, cilantro and green onions.
Toss dressing and vegetable mix until evenly mixed.
Best if served immediately, or cover and refrigerate for up to 24 hours.
If the slaw will be eaten over several days, only dress as much salad as you will eat in a single sitting.