Cumin-Lime Cole Slaw


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.IMG_8837.JPG

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.

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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.

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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

Directions

Combine carrots, cabbage, pepper and onion in a large bowl, mix together.

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Place lime juice, cumin, garlic, hot sauce and olive oil in a blender or food processor and blend until smooth.

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Toss the vegetables with the dressing and season with salt and pepper, to taste. Enjoy!

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Serves 8.

3 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

  2. theKitchenLab! says:

    This looks awesome can’t wait to try it. May mix really well with my corn relish! Have you tried it on fish tacos?

    1. I haven’t, but you are right, it will go really goo on fish tacos. I will make it next time I make fish tacos!

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