Best Carrot Cabbage Slaw With Cumin Vinaigrette Recipes

Coleslaw with Creamy Cumin Vinaigrette image

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1 tablespoon olive oil
Zest of 1 lime, finely grated
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh dill
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle
Kosher salt and freshly ground black pepper
1 small head napa cabbage, finely shredded
1 large carrot, grated on the large holes of a box grater
1 small red onion, halved and thinly sliced
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned

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.

Carrot-Cumin Slaw image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

1/4 to 1/2 green cabbage, cored and shredded (3 cups)
3 carrots, coarsely grated (1 3/4 cups)
1 jalapeno chile, seeded and minced
1/4 cup canola oil
2 tablespoons freshly squeezed lime juice
3 tablespoons chopped cilantro
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper

Steps:

In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.

Shredded-Carrot-and-Cabbage Coleslaw image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 8

1/2 cup apple-cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
Pinch of cayenne pepper
1 pound shredded or spiralized carrots
1/2 small head red cabbage, cored and shredded (4 cups)
1/2 cup thinly sliced scallions (from 4)
Kosher salt

Steps:

Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.

Carrot-Cumin Slaw image

Categories Carrot Cumin

Yield Serves 4

Number Of Ingredients 8

1/4 head green cabbage, shredded
3 carrots, coarsely grated
1 jalapeño chile, seeded and minced
1/4 cup canola oil
2 tablespoons fresh lime (or lemon) juice
3 tablespoons chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
Coarse salt and fresh ground pepper

Steps:

In a large bowl, combine the cabbage, carrots, and jalapeño. Drizzle the mixture with the canola oil and lime juice; sprinkle with the cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss well.