Cumin Coleslaw Food

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.

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

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.

CARROT-CUMIN SLAW

Steps:

• In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.

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.

CUMIN-SPICED HALLOUMI WITH CORN & TOMATO SLAW

Steps:

• Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated - take care as it breaks easily.
• To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
• Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.

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.