Cumin And Lime Slaw 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.

CHAYOTE SLAW WITH CUMIN AND LIME

Steps:

• In a small bowl, add the mayonnaise, buttermilk, 1 teaspoon of the salt, the agave, cumin, lime juice, zest and 4 to 5 turns pepper.
• Whisk to combine and set aside. In a medium bowl, add the chayote and the remaining 1 teaspoon salt, then toss to mix and place on a paper-towel-lined baking sheet for 10 minutes.
• In a large bowl, add the drained chayote, carrots, onions, bell peppers and scallions. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.

CUMIN LIME COLESLAW

Steps:

• 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. If you prefer a lightly coated slaw, start with ¾ of the dressing and add more to taste. Serve immediately or refrigerate until ready to serve. The cabbage will soften and the flavors will meld over time, but the slaw is crisp and delicious right away. Stir the coleslaw 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.

CUMIN AND LIME SLAW

Steps:

• In a large bowl add your mayonnaise, sour cream, cumin, cilantro and shallot if your are using it. .
• Next add your cabbage mix
• Now squeeze the fresh lime over top and add your salt and pepper. Mix well so all of the ingredients come together. It may look a little dry but once it sits it will come together and moisten.
• Taste for any additional cumin. I like lots so I usually add a little more at this point.
• Let sit for about 30 minutes to an hour covered in the refrigerator
• Serve with your favorite taco, rice bowl or meal

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.

SPICY COLESLAW WITH CUMIN-LIME DRESSING

Steps:

• For slaw:.
• Cook carrots in med. saucepan of boiling, salted water until crisp-tender, about 2 minute.
• Drain, then cool.
• Transfer carrots to large bowl.
• Add cabbage, bell pepper, onion and cilantro.
• For dressing:
• Whisk lime juice, ground cumin, minced garlic and hot pepper sauce in med. bowl.
• Gradually whisk in oil.
• Season with salt and pepper.
• Toss salad with enough dressing to coat.
• Season with salt and pepper; serve.
• Note: Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.