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:

Quickview
206k Calories
2g Protein
16g Total Fat
13g Carbs
15% Health Score
Limit These
Calories
206k
10%

Fat
16g
26%

  Saturated Fat
2g
16%

Carbohydrates
13g
5%

  Sugar
6g
7%

Cholesterol
7mg
3%

Sodium
725mg
32%

Get Enough Of These
Protein
2g
6%

Vitamin C
88mg
108%

Vitamin K
98µg
94%

Vitamin A
3068IU
61%

Folate
138µg
35%

Vitamin B6
0.46mg
23%

Manganese
0.39mg
20%

Potassium
518mg
15%

Calcium
138mg
14%

Fiber
3g
13%

Vitamin E
1mg
10%

Magnesium
29mg
7%

Phosphorus
68mg
7%

Vitamin B2
0.11mg
7%

Vitamin B1
0.1mg
6%

Iron
1mg
6%

Vitamin B3
1mg
5%

Copper
0.1mg
5%

Zinc
0.53mg
4%

Vitamin B5
0.35mg
3%

Selenium
1µg
2%

covered percent of daily need
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