Delicious Coleslaw Recipe With Creamy Cumin Lime Dill Vinaigrette By Bobby Flay

COLESLAW WITH CREAMY CUMIN VINAIGRETTE

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.

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.

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

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

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.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.