Cumin Lime Coleslaw

You can never have too many side dish recipes, so give Cumin Lime Coleslaw a try. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 153 calories, 1g of protein, and 14g of fat per serving. This recipe serves 6. For 55 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 7 people were impressed by this recipe. It is perfect for The Fourth Of July. This recipe from Fountain Venue Kitchen requires mayonnaise, kosher salt, coleslaw mix, and green onions. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 24%. Similar recipes include Cumin Lime Coleslaw, Coleslaw with Creamy Cumin Vinaigrette, and Cumin Lime Chickpeas.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Serve immediately or refrigerate until ready to serve. Ideally, I like to refrigerate the coleslaw for a few hours to let the flavors meld. Stir the coleslaw well before serving.

 

Step by step:

1. 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.

2. Combine the coleslaw mix and green onions in a large bowl.

3. Pour the dressing over top, and toss until the cabbage is evenly coated.

4. Serve immediately or refrigerate until ready to serve. Ideally, I like to refrigerate the coleslaw for a few hours to let the flavors meld. Stir the coleslaw well before serving.

Nutrition Information:

covered percent of daily need