Cumin Coleslaw Recipes

COLESLAW WITH CUMIN-LIME VINAIGRETTE

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.

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 CREAMY CUMIN VINAIGRETTE

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.

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.

CUMIN LIME COLESLAW

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.

CUMIN COLESLAW

Steps:

• In a large bowl stir together mayonnaise, milk, jalapeño, coriander, and cumin.Thinly slice cabbage and cut carrot into julienne strips. Diagonally cut scallion into thin slices.
• Stir cabbage, carrot, and scallion into dressing and season with salt and pepper.

SPICY COLESLAW WITH CUMIN-LIME DRESSING

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.