Coleslaw With Cumin Lime Vinaigrette Recipes

COLESLAW WITH CREAMY CUMIN VINAIGRETTE

Steps:

• Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.

DELICIOUS COLESLAW RECIPE WITH CREAMY CUMIN-LIME-DILL VINAIGRETTE BY BOBBY FLAY

Steps:

• Whisk together mayonnaise, lime zest and juice, celery salt, cumin seeds, sugar, and dill in a large bowl and season with salt and pepper. Add cabbage, carrot, bell peppers, and onion and toss to coat in dressing; season with salt and pepper. Cover and refrigerate at least 1 hour and up to 4 hours before serving. Kitchen Counter Per serving: 180 calories, 10g carbs, 2g protein, 15g fat, 5mg cholesterol, 370mg sodium, 2g fiber

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• Place first 5 ingredients in a blender and blend until smooth.
• Combine remaining ingredients in a large bowl, toss with the dressing and season with salt and pepper to taste.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• Place all ingredients in a blender and blend until smooth.
• Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

SPICY COLESLAW WITH CUMIN-LIME DRESSING

Steps:

• For slaw:.
• Cook carrots in med. saucepan of boiling, salted water until crisp-tender, about 2 minute.
• Drain, then cool.
• Transfer carrots to large bowl.
• Add cabbage, bell pepper, onion and cilantro.
• For dressing:
• Whisk lime juice, ground cumin, minced garlic and hot pepper sauce in med. bowl.
• Gradually whisk in oil.
• Season with salt and pepper.
• Toss salad with enough dressing to coat.
• Season with salt and pepper; serve.
• Note: Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.

SPICY COLESLAW WITH CUMIN-LIME DRESSING

Steps:

• Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.
• Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
• Toss salad with enough dressing to coat. Season with salt and pepper; serve.

VINAIGRETTE COLESLAW

Steps:

• In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Steps:

• Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
• Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
• Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
• This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.