Best Coleslaw With Cumin Lime Vinaigrette Recipes

CUMIN LIME COLESLAW

Steps:

• Prepare the coleslaw dressing by stirring together the mayonnaise, lime juice, cumin, salt, sugar, and a pinch of cayenne pepper. Refrigerate the dressing until ready to use.
• Remove the core from the cabbage and then finely shred. Peel the carrots, then use a large holed cheese grater to shred the carrots. Thinly slice the green onions.
• Combine the shredded cabbage, carrots, and green onions in a large bowl. Pour the dressing over top, then stir until everything is well coated in dressing. Serve immediately or refrigerate until ready to serve. After refrigerating, make sure to stir the slaw well before serving.

CUMIN AND LIME SLAW

Steps:

• In a large bowl add your mayonnaise, sour cream, cumin, cilantro and shallot if your are using it. .
• Next add your cabbage mix
• Now squeeze the fresh lime over top and add your salt and pepper. Mix well so all of the ingredients come together. It may look a little dry but once it sits it will come together and moisten.
• Taste for any additional cumin. I like lots so I usually add a little more at this point.
• Let sit for about 30 minutes to an hour covered in the refrigerator
• Serve with your favorite taco, rice bowl or meal

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.

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

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

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.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• Place all ingredients in a blender and blend until smooth. 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 Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste. Serves: 8; Calories: 183; Total Fat: 13.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 13 grams; Sugar: 7 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 171 milligrams

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.

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.