In a large bowl, whisk together the mayonnaise, vinegar, and olive oil. Stir in the dill, cumin, cayenne, sugar, and black pepper to taste.
Add the coleslaw mix, apples, raisins, almonds, and scallions. Toss to coat well. Serve immediately or cover and refrigerate for up to a day before serving.
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.Notes: If you like your slaw on the crisp side, mix it up right before serving as described here.If you aren't going to serve it soon, you can assemble the salad and the dressing ahead of time, storing them separately in the fridge. Leave the apple uncut until dressing the salad so it doesn’t brown prior to serving.I’ve made this up to a day in advance with the dressing and apple, and it was still delicious, just a slightly different texture than when served fresh.Variations: There are so many ways you can mix and match your favorite flavors in this apple coleslaw. Consider adding in chopped, crispy bacon for a salty touch or use honey mustard or poppy seed dressing for a grocery store shortcut.