Best Cumin Coleslaw Recipes

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.

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.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

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.

COLESLAW WITH CUMIN, CARAWAY & CELERY SEEDS

Steps:

• COMBINE FIRST 4 INGREDIENTS IN LARGE COLANDER SET OVER LARGE BOWL; SPRINKLE WITH COARSE SALT AND TOSS WELL. LET DRAIN AT LEAST 2 HOURS AND UP TO 4. PRESS EXCESS WATER FROM VEGATABLES AND TRANSFER TO ANOTHER LARGE BOWL. STIR CUMIN, CARAWAY,CELERY SEEDS IN HEAVY SMALL SKILLET OVER MEDIUM HEAT JUST UNTIIL FRAGRANT AND BEGINNING TO POP, ABOUT 4 MINUTES. TRANSFER SEEDS TO PROCESSOR; ADD MAYO, CREAM, BUTTERMILK, LEMON JUICE,VINEGAR AND SUGAR BLEND WELL. POUR DRESSING OVER CABBAGE MIXTURE AND TOSS TO COAT.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• Place all ingredients in a blender and blend until smooth. 3 carrots, peeled and shredded 1 medium head green cabbage, shredded 1 red bell pepper, julienned 1 red onion, thinly sliced 1/2 cup chopped fresh cilantro Salt and pepper Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste. Serves: 8; Calories: 183; Total Fat: 13.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 13 grams; Sugar: 7 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 171 milligrams

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.

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.

CUMIN COLESLAW

Steps:

• In a large bowl stir together mayonnaise, milk, jalapeño, coriander, and cumin.Thinly slice cabbage and cut carrot into julienne strips. Diagonally cut scallion into thin slices.
• Stir cabbage, carrot, and scallion into dressing and season with salt and pepper.