Central Delaware is the home to some very tasty cabbage. There are a few weeks a year when it is not to much fun to ride your bike past the fields of cabbage, breathing in the aroma; but once the crop is harvested, the cabbage can be enjoyed through the winter.
Cole slaw was one of my father’s signature dishes for our summer barbecues. He would use the hand crank slicer and slice the cabbage, grate the carrots, and make a creamy sauce. Honestly, I preferred eating the fresh cabbage to the creamy cole slaw, but everyone else loved it.
I prefer cole slaws with vinaigrette style dressings. So I couldn’t resist trying this Bobby Flay recipe with a lime-cumin vinaigrette. And…it was so very tasty! A definite new addition to my meals.
We had this tonight as part of a funky little dinner, a winter version of my dad’s barbecue – hot dogs, cole slaw, and roasted brussels sprouts.
Cumin-Lime Cole Slaw
Slightly adapted from Bobby Flay’s Cole Slaw with Cumin-Lime Vinaigrette
3 carrots, peeled and shredded
1 medium head green cabbage, shredded (locally grown)
1 red bell pepper, shredded
1 red onion, thinly sliced
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped (from the garden)
Few dashes hot sauce
1/2 cup olive oil
Salt and pepper
Combine carrots, cabbage, pepper and onion in a large bowl, mix together.
Place lime juice, cumin, garlic, hot sauce and olive oil in a blender or food processor and blend until smooth.
Toss the vegetables with the dressing and season with salt and pepper, to taste. Enjoy!