Spicy Coleslaw With Cumin Lime Dressing Food

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.

SPICY CUMIN LIME COLESLAW

Steps:

• Make dressing one day or a few hours before serving: Combine first seven ingredients (lime juice through black pepper) in a one-cup measuring glass or bowl. Add olive oil and whisk until emulsified. Place in refrigerator until serving.*
• In a large serving bowl, combine the cabbage, carrots, onion and herb of choice, if using. Add the prepared dressing and toss well until everything is coated.

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 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:

• 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.

CREAMY SPICED COLESLAW

Steps:

• In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Steps:

• Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
• Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
• Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
• This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.

SPICY CHILI LIME COLESLAW RECIPE - (3.8/5)

Steps:

• Combine coleslaw ingredients in a large mixing bowl. Whisk lime juice with garlic, hot sauce, cumin and salt. Continue to whisk and gradually drizzle in oil. Pour dressing over coleslaw and toss well to coat. Cover and refrigerate or serve immediately. Can be made up to one day ahead.

CILANTRO-LIME COLESLAW

Steps:

• Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.