Coleslaw with Creamy Cumin Vinaigrette
If you have around 1 hour and 20 minutes to spend in the kitchen, Coleslaw with Creamy Cumin Vinaigrette might be a spectacular gluten free, dairy free, and lacto ovo vegetarian recipe to try. This side dish has 210 calories, 3g of protein, and 17g of fat per serving. For $2.06 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of mayonnaise, olive oil, yellow bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. 6 people have made this recipe and would make it again. It will be a hit at your The Fourth Of July event. Overall, this recipe earns a pretty good spoonacular score of 60%. Similar recipes include Cumin Lime Coleslaw, Cumin Lime Coleslaw, and Cumin Vinaigrette.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 large carrot, grated on the large holes of a box grater
1 teaspoon celery salt
1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle
1/4 cup chopped fresh dill
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lime juice
Zest of 1 lime, finely grated
1/2 cup mayonnaise
1 small head napa cabbage, finely shredded
1 tablespoon olive oil
1 small red bell pepper, julienned
1 small red onion, halved and thinly sliced
1 tablespoon sugar
1 small yellow bell pepper, julienned
Equipment:
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
Nutrition Information:
covered percent of daily need
