Cabbage Slaw With Cumin Lime Dressing Recipes

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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

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.

EMILY'S HONEY LIME COLESLAW



Emily's Honey Lime Coleslaw image

Here's a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It's a great take-along for all those summer picnics. -Emily Tyra, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 teaspoons grated lime zest
1/4 cup lime juice
2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons canola oil
1 small head red cabbage (about 3/4 pound), shredded
1 cup shredded carrots (about 2 medium carrots)
2 green onions, thinly sliced
1/2 cup fresh cilantro leaves

Steps:

  • Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended. Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate, covered, 2 hours. Sprinkle with cilantro.

Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TRI-COLOR SLAW WITH LIME DRESSING



Tri-Color Slaw with Lime Dressing image

Great slaw recipe to pair with a Southwestern dish.

Provided by sjc

Categories     Salad     Coleslaw Recipes     No Mayo

Time 50m

Yield 8

Number Of Ingredients 9

½ head green cabbage, cored and shredded
½ head red cabbage, cored and shredded
1 pound carrots, peeled and shredded
1 bunch cilantro, roughly chopped
⅓ cup lime juice
⅔ cup peanut oil
2 teaspoons sugar
kosher salt to taste
ground black pepper to taste

Steps:

  • Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
  • Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
  • Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 15.8 g, Fat 18.3 g, Fiber 4.8 g, Protein 2.4 g, SaturatedFat 3.1 g, Sodium 120.1 mg, Sugar 8.3 g

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.

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