Delicious Coleslaw Recipe With Creamy Cumin Lime Dill Vinaigrette By Bobby Flay 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.

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

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.

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 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.

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.