Spicy Cumin Lime Coleslaw Recipes

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CUMIN LIME COLESLAW



Cumin Lime Coleslaw image

This crisp slaw is that go-with-everything alternative to a green salad and can be piled on burgers, burrito bowls, fish tacos, pulled pork, sloppy Joes, turkey sandwiches, and more. You can use a bag of slaw mix or chop your own. Either way, hints of cumin and lime take the easy dressing to the next level.

Time 5m

Yield approximately 6 servings

Number Of Ingredients 8

½ cup (104g) mayonnaise
2 tablespoons (30ml) fresh lime juice
½ tablespoon (10g) honey
¾ teaspoon ground cumin
½ teaspoon kosher salt (start with ¼ teaspoon if using table salt)
⅛ teaspoon cayenne pepper
1 (14-ounce) bag coleslaw mix with carrots*
2-3 green onions, thinly sliced

Steps:

  • Stir together the mayonnaise, lime juice, honey, cumin, salt, and cayenne pepper. Refrigerate the dressing until ready to use. This may be done 1-2 days in advance. Combine the coleslaw mix and green onions in a large bowl. Pour the dressing over top, and toss until the cabbage is evenly coated. If you prefer a lightly coated slaw, start with ¾ of the dressing and add more to taste. Serve immediately or refrigerate until ready to serve. The cabbage will soften and the flavors will meld over time, but the slaw is crisp and delicious right away. Stir the coleslaw well before serving.

SPICY CUMIN LIME COLESLAW



Spicy Cumin Lime Coleslaw image

A refreshing, slightly sweet and spicy slaw that goes with everything from grilled steaks to pulled pork tacos to enchiladas.

Provided by Jami Boys

Categories     Salads

Time 20m

Number Of Ingredients 12

2 limes (juiced (about 1/4 cup))
1/2 teaspoon cumin (rounded to get slightly more)
2 cloves garlic (minced)
1 teaspoon honey
2 to 3 teaspoon Sriracha sauce (or favorite hot sauce (we use 3 for a medium spiciness))
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil
1 medium head cabbage (shredded)
3 carrots (peeled & shredded)
1 sweet onion (chopped)
2 tablespoons chopped parsley or cilantro (optional)

Steps:

  • Make dressing one day or a few hours before serving: Combine first seven ingredients (lime juice through black pepper) in a one-cup measuring glass or bowl. Add olive oil and whisk until emulsified. Place in refrigerator until serving.*
  • In a large serving bowl, combine the cabbage, carrots, onion and herb of choice, if using. Add the prepared dressing and toss well until everything is coated.

Nutrition Facts : Calories 140 kcal, Sugar 8 g, Sodium 212 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 4 g, Protein 2 g, ServingSize 1 serving

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE



Mexican Coleslaw With Spicy Lime Vinaigrette image

A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.

Provided by princessmommie

Categories     Vegetable

Time 15m

Yield 1 1/2 c, 4 serving(s)

Number Of Ingredients 11

4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 green onions, thinly sliced
1/2 cup cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
1 teaspoon chipotle in adobo sauce (optional)

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.

SPICY CHILI LIME COLESLAW RECIPE - (3.8/5)



Spicy Chili Lime Coleslaw Recipe - (3.8/5) image

Provided by cecelia26_

Number Of Ingredients 14

Coleslaw:
1 pound coleslaw mix
1 cup shredded carrots
1/2 cup diced red onion
1 red bell pepper sliced in matchstick size strips
1 cup corn, frozen, thawed
1/2 cup minced, fresh cilantro
Chili-Lime Dressing:
1/3 cup lime juice (about 2 fresh limes)
1 clove garlic, minced
1 teaspoon Mexican hot chili sauce
1/2 teaspoon Spice Islands® Ground Cumin
1/8 teaspoon salt
1/2 cup Mazola® Corn Oil

Steps:

  • Combine coleslaw ingredients in a large mixing bowl. Whisk lime juice with garlic, hot sauce, cumin and salt. Continue to whisk and gradually drizzle in oil. Pour dressing over coleslaw and toss well to coat. Cover and refrigerate or serve immediately. Can be made up to one day ahead.

SPICY COLESLAW WITH CUMIN-LIME DRESSING



Spicy Coleslaw With Cumin-Lime Dressing image

This is sooo good! It goes with almost anything! I love to put some of this in a tortilla wrap in which I have cold turkey, or roast beef, or just about anything. I think you will like it too. If you're not big on cilantro, feel free to reduce it, and you can always use parsley in it's place.

Provided by FLUFFSTER

Categories     Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

3 medium carrots, peeled, finely chopped
6 cups green cabbage, shredded (approx. 1 small head)
1 red bell pepper, cut into matchstick-sized strips
1 red onion, thinly sliced
3/4 cup fresh cilantro, chopped
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce (add more or less, if desired) (optional)
1/2 cup olive oil

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.

Nutrition Facts : Calories 154.9, Fat 13.7, SaturatedFat 1.9, Sodium 27.4, Carbohydrate 8.5, Fiber 2.4, Sugar 4.3, Protein 1.4

SPICY COLESLAW WITH CUMIN-LIME DRESSING



Spicy Coleslaw with Cumin-Lime Dressing image

Categories     Salad     Onion     Vegetable     Side     Picnic     Low Carb     Lime     Spice     Bell Pepper     Summer     Cabbage     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

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.

COLESLAW WITH CUMIN-LIME VINAIGRETTE



Coleslaw with Cumin-Lime Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil
3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper

Steps:

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

Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams

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