Photo: Coleslaw with Creamy Cumin Vinaigrette Recipe
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- Zest of 1 lime, finely grated
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped fresh dill
- 1 tablespoon sugar
- 1 teaspoon celery salt
- 1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle
- Kosher salt and freshly ground black pepper
- 1 small head napa cabbage, finely shredded
- 1 large carrot, grated on the large holes of a box grater
- 1 small red onion, halved and thinly sliced
- 1 small red bell pepper, julienned
- 1 small yellow bell pepper, julienned
Directions
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.
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By kmgatto
on January 08, 2013
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Awesome! Everyone wanted the recipe, it was delicious!
By Cookin' on the Fly
Dania Beach, FL
on August 23, 2012
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Excellent on top of Fish Tacos. I would definately make this again, but use a little less lime juice or maybe no lime zest. Bobby Flay you da Man!
By FlavorFool MB
Erie, CO
on July 11, 2012
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My personal taste is not accepting to cumin on its own so I substituted the 1/2t of cumin with 1t of Penzey's Chicken Taco Seasoning (already on my shelf. This is a blend of spice that has cumin mixed in an is not over powering to the pallet for those of us who prefer less cumin.
Make the dressing a bit ahead of chopping the vegetables and keep the dressing separate of the salad until it's actually on the plate as it creates a wet slaw otherwise (unless that's your preference.
Thank you, Bobby, for a great base recipe for other flavorful slaws.
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