Best 5 Coleslaw With Cumin Lime Vinaigrette Recipes

**Experience a Refreshing Twist on Classic Coleslaw with Cumin-Lime Vinaigrette**

Indulge in a delightful culinary journey as we introduce you to a vibrant and refreshing take on the classic coleslaw. This recipe elevates the traditional dish with a zesty cumin-lime vinaigrette, creating a symphony of flavors that will tantalize your taste buds. Dive into the vibrant colors and textures of shredded cabbage, carrots, and red onions, all tossed in a tangy and aromatic dressing. Prepare to be amazed as the cumin and lime dance harmoniously on your palate, leaving you craving more with every bite. This coleslaw is not just a side dish; it's an explosion of flavors that will steal the show at your next gathering. Be sure to explore the additional variations included in the article, each offering unique flavor profiles to satisfy every palate. So, grab your apron, gather your ingredients, and embark on a culinary adventure that will leave you and your loved ones craving more.

Let's cook with our recipes!

SPICY CUMIN LIME COLESLAW

Spicy Cumin Lime Coleslaw image

A refreshing, slightly sweet and spicy slaw that goes with everything from grilled steaks to pulled pork tacos to enchiladas.

Provided by Jami Boys

Categories Salads

Time 20m

Number Of Ingredients 12

Ingredients

2 limes (juiced (about 1/4 cup))
1/2 teaspoon cumin (rounded to get slightly more)
2 cloves garlic (minced)
1 teaspoon honey
2 to 3 teaspoon Sriracha sauce (or favorite hot sauce (we use 3 for a medium spiciness))
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil
1 medium head cabbage (shredded)
3 carrots (peeled & shredded)
1 sweet onion (chopped)
2 tablespoons chopped parsley or cilantro (optional)

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.

Nutrition Facts : Calories 140 kcal, Sugar 8 g, Sodium 212 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 4 g, Protein 2 g, ServingSize 1 serving

CUMIN LIME COLESLAW

Cumin Lime Coleslaw image

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

Ingredients

1/2 cup mayonnaise ($0.80)
2 Tbsp fresh lime juice (about 1/2 lime) ($0.50)
1 tsp ground cumin ($0.10)
1/2 tsp salt ($0.02)
1/8 tsp cayenne pepper ($0.01)
1 tsp sugar ($0.02)
1/2 head green cabbage (about 6 cups shredded) ($0.68)
2 carrots ($0.16)
4 green onions ($0.22)

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

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

Delicious Coleslaw Recipe with Creamy Cumin-Lime-Dill Vinaigrette by Bobby Flay image

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,

Provided by Bobby Flay

Time 25m

Yield 4-6

Number Of Ingredients 13

Ingredients

½ cup mayonnaise
Grated zest of 1 lime
¼ cup fresh lime juice
1 tsp celery salt
½ tsp cumin seeds, toasted
1 Tbsp sugar
¼ cup chopped fresh dill
Kosher salt and freshly ground black pepper
1 head napa cabbage, finely shredded
1 large carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 small red onion, halved and thinly sliced

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

Nutrition Facts :

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Coleslaw With Cumin-Lime Vinaigrette image

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

Ingredients

1/3 cup fesh lime juice
1/2 teaspoon ground cumin
2 garlic cloves, chopped
3 dashes hot sauce (Bobby Flay's or your favorite)
1/2 cup olive oil
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

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

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Mexican Coleslaw With Spicy Lime Vinaigrette image

A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.

Provided by princessmommie

Categories Vegetable

Time 15m

Yield 1 1/2 c, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 green onions, thinly sliced
1/2 cup cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
1 teaspoon chipotle in adobo sauce (optional)

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.

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage and carrots for a more uniform texture and better flavor absorption.
If you don't have a mandoline, use a food processor with a shredding attachment to quickly and easily shred the cabbage and carrots.
Make sure to squeeze out any excess water from the cabbage and carrots before adding them to the salad. This will help prevent the salad from becoming soggy.
Use a combination of mayonnaise and Greek yogurt for a lighter, tangier dressing. You can also use all Greek yogurt for a healthier option.
Be sure to taste the dressing before adding it to the salad. You may need to adjust the seasonings to your liking.
Serve the coleslaw immediately or chill it for later. Coleslaw can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This coleslaw with cumin-lime vinaigrette is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and delicious side dish, give this coleslaw a try. You won't be disappointed!