Best 4 Spicy Coleslaw With Cumin Lime Dressing Recipes
**Spicy Coleslaw with Cumin-Lime Dressing: A Refreshing and Flavorful Side Dish**
Coleslaw, a classic side dish often associated with summer gatherings and barbecues, gets a vibrant and zesty makeover with this recipe for Spicy Coleslaw with Cumin-Lime Dressing. This unique twist on the traditional coleslaw combines the crunch of shredded cabbage and carrots with a symphony of bold and refreshing flavors. The cumin-lime dressing, made with fresh lime juice, tangy vinegar, aromatic cumin, and a touch of heat from chili flakes, adds a delightful complexity to the dish. Whether you're looking for a side dish to complement grilled meats, tacos, or fish, or simply a light and refreshing salad to enjoy on a warm day, this Spicy Coleslaw is sure to impress with its vibrant colors and explosive flavors.
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.
Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams
SPICY COLESLAW WITH CUMIN-LIME DRESSING
Categories Salad Onion Vegetable Side Picnic Low Carb Lime Spice Bell Pepper Summer Cabbage Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
SPICY COLESLAW
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Provided by Sam Sifton
Categories easy, quick, editors' pick, side dish
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste.
- The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams
SPICY COLESLAW WITH CUMIN-LIME DRESSING
This is sooo good! It goes with almost anything! I love to put some of this in a tortilla wrap in which I have cold turkey, or roast beef, or just about anything. I think you will like it too. If you're not big on cilantro, feel free to reduce it, and you can always use parsley in it's place.
Provided by FLUFFSTER
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154.9, Fat 13.7, SaturatedFat 1.9, Sodium 27.4, Carbohydrate 8.5, Fiber 2.4, Sugar 4.3, Protein 1.4
Tips:
- For a spicier slaw, use a hotter pepper, such as a serrano or habanero.
- To make the slaw ahead of time, prepare the dressing and cabbage mixture separately and store them in the refrigerator for up to 3 days. When ready to serve, toss the cabbage mixture with the dressing.
- This slaw is also great as a topping for tacos, burritos, or grilled chicken.
- If you don't have cumin or lime juice on hand, you can substitute ground coriander or lemon juice.
- For a vegan version of this slaw, use a plant-based mayonnaise.
Conclusion:
This spicy coleslaw with cumin-lime dressing is a refreshing and flavorful side dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious side dish, give this slaw a try. You won't be disappointed!
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