Cumin Lime Coleslaw Recipes
CUMIN LIME COLESLAW
This crisp slaw is that go-with-everything alternative to a green salad and can be piled on burgers, burrito bowls, fish tacos, pulled pork, sloppy Joes, turkey sandwiches, and more. You can use a bag of slaw mix or chop your own. Either way, hints of cumin and lime take the easy dressing to the next level.
Time 5m
Yield approximately 6 servings
Number Of Ingredients 8
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 CREAMY CUMIN VINAIGRETTE
Provided by Bobby Flay
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
CUMIN LIME COLESLAW
Fresh lime juice and earthy cumin give this Cumin Lime Coleslaw a light, fresh, and summery flavor. Perfect for summer BBQ or any southwest inspired meal.
Provided by Beth - Budget Bytes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 170.48 kcal, ServingSize 1 Serving, Carbohydrate 10.65 g, Protein 2 g, Fat 13.97 g, Fiber 3.72 g, Sodium 349.73 mg
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Steps:
- For the dressing: Place all ingredients in a blender and blend until smooth.
- For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams
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
A quick and delicious asian slaw recipe
Provided by Melissa
Categories Side Dish
Time 10m
Number Of Ingredients 8
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
Nutrition Facts : Calories 54 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 4 mg, Sodium 40 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Make and share this Coleslaw With Cumin-Lime Vinaigrette recipe from Food.com.
Provided by KathyinManvel
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place first 5 ingredients in a blender and blend until smooth.
- Combine remaining ingredients in a large bowl, toss with the dressing and season with salt and pepper to taste.
Nutrition Facts : Calories 170, Fat 13.8, SaturatedFat 1.9, Sodium 38.8, Carbohydrate 12, Fiber 3.8, Sugar 6.5, Protein 2.3
SPICY COLESLAW WITH CUMIN-LIME DRESSING
Categories Salad Onion Vegetable Side Picnic Low Carb Lime Spice Bell Pepper Summer Cabbage Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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
This is sooo good! It goes with almost anything! I love to put some of this in a tortilla wrap in which I have cold turkey, or roast beef, or just about anything. I think you will like it too. If you're not big on cilantro, feel free to reduce it, and you can always use parsley in it's place.
Provided by FLUFFSTER
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154.9, Fat 13.7, SaturatedFat 1.9, Sodium 27.4, Carbohydrate 8.5, Fiber 2.4, Sugar 4.3, Protein 1.4
More about "cumin lime coleslaw recipes"
SPICY CUMIN LIME COLESLAW RECIPE - AN OREGON COTTAGE
From anoregoncottage.com
CUMIN AND LIME COLESLAW • MY POCKET KITCHEN
MEXICAN SLAW + CUMIN LIME DRESSING - SIMPLY SCRATCH
From simplyscratch.com
CUMIN-LIME COLESLAW RECIPE FROM SWEET LIFE
From sweetlifebake.com
BOBBY FLAY COLESLAW RECIPE WITH CREAMY CUMIN-LIME-DILL …
From parade.com
CUMIN AND LIME COLESLAW | RECIPE | CABBAGE SLAW RECIPES, YUMMY …
From pinterest.com
CUMIN LIME COLESLAW - THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
SPICY COLESLAW WITH CUMIN LIME DRESSING RECIPES - FOOD NEWS
From foodnewsnews.com
CUMIN AND LIME COLESLAW | RECIPE IN 2022 | SUMMER SALAD RECIPES ...
From pinterest.ca
COLESLAW WITH CUMIN-LIME VINAIGRETTE RECIPE - FOOD NEWS
From foodnewsnews.com
CUMIN-LIME COLESLAW - CRISCO
From crisco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love