Coleslaw With Cumin Lime Vinaigrette Recipes

CUMIN LIME COLESLAW

Cumin Lime Coleslaw image

Fresh lime juice and earthy cumin give this Cumin Lime Coleslaw a light, fresh, and summery flavor. Perfect for summer BBQ or any southwest inspired meal.

Provided by Beth - Budget Bytes

Time 30m

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise ($0.80)
2 Tbsp fresh lime juice (about 1/2 lime) ($0.50)
1 tsp ground cumin ($0.10)
1/2 tsp salt ($0.02)
1/8 tsp cayenne pepper ($0.01)
1 tsp sugar ($0.02)
1/2 head green cabbage (about 6 cups shredded) ($0.68)
2 carrots ($0.16)
4 green onions ($0.22)

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.

Nutrition Facts : Calories 170.48 kcal, ServingSize 1 Serving, Carbohydrate 10.65 g, Protein 2 g, Fat 13.97 g, Fiber 3.72 g, Sodium 349.73 mg

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

Ingredients

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

Make and share this Coleslaw With Cumin-Lime Vinaigrette recipe from Food.com.

Provided by KathyinManvel

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup fesh lime juice
1/2 teaspoon ground cumin
2 garlic cloves, chopped
3 dashes hot sauce (Bobby Flay's 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:

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.

Nutrition Facts : Calories 170, Fat 13.8, SaturatedFat 1.9, Sodium 38.8, Carbohydrate 12, Fiber 3.8, Sugar 6.5, Protein 2.3

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

Ingredients

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:

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.

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

Ingredients

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 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

Ingredients

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

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