Bobby Flays Creamy Coleslaw Recipes

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COLESLAW WITH CREAMY CUMIN VINAIGRETTE



Coleslaw with Creamy Cumin Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1 tablespoon olive oil
Zest of 1 lime, finely grated
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh dill
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle
Kosher salt and freshly ground black pepper
1 small head napa cabbage, finely shredded
1 large carrot, grated on the large holes of a box grater
1 small red onion, halved and thinly sliced
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned

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.

DELICIOUS COLESLAW RECIPE WITH CREAMY CUMIN-LIME-DILL VINAIGRETTE BY BOBBY FLAY



Delicious Coleslaw Recipe with Creamy Cumin-Lime-Dill Vinaigrette by Bobby Flay image

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,

Provided by Bobby Flay

Time 25m

Yield 4-6

Number Of Ingredients 13

½ cup mayonnaise
Grated zest of 1 lime
¼ cup fresh lime juice
1 tsp celery salt
½ tsp cumin seeds, toasted
1 Tbsp sugar
¼ cup chopped fresh dill
Kosher salt and freshly ground black pepper
1 head napa cabbage, finely shredded
1 large carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 small red onion, halved and thinly sliced

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

Nutrition Facts :

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