Whenever I’m craving coleslaw, I make sure it pairs well with whatever protein I’m making. In this case, it’s my Spicy Cornmeal Breaded Catfish Sandwiches with Lemon-Dill Mayonnaise. My Coleslaw with Cumin Dressing is the perfect complement.
Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: chef’s knife, cutting board, large mixing bowl, medium-size mixing bowl, 1 (8-ounce) jelly jar with a tight-fitting lid, mandolin, box grater, whisk
Ingredients:
1 head of green cabbage, sliced thin
1/4 head of red cabbage, sliced thin
2 large carrots (1/2 cup), peeled and grated
1 cup of golden raisins, optional
1 1/2 cups of good mayonnaise
1/4 cup granulated sugar
1/4 cup whole milk
4 tablespoons of apple cider vinegar
2 tablespoons of caraway seeds
1 teaspoon of celery seed
2 tablespoons of ground cumin
1 teaspoon of kosher salt
1/2 teaspoon of black pepper, freshly ground
Instructions for the Coleslaw:
Remove the core from the head of green cabbage and half of the red cabbage. Store the unused red cabbage in a tightly sealed plastic baggie and refrigerate. Using a mandolin, grate both types of cabbage and transfer them to a large mixing bowl. Next, use a box grater to grate the carrots and transfer them to the same bowl. Add the golden raisins. Refrigerate until you’re ready to dress and serve the coleslaw.
Instructions for the Cumin Dressing:
In a separate bowl, put mayonnaise, granulated sugar, whole milk, apple cider vinegar, caraway seeds, celery seed, ground cumin, kosher salt, and freshly ground black pepper; whisk to combine. Transfer the coleslaw dressing to a container with a tight-fitting lid. Refrigerate the Cumin Dressing.
Do not dress the coleslaw until you’re ready to serve.
If you dress it too early, it will get soggy. Take the amount of coleslaw mix (raw cabbage mixture) you’re going to serve, and spoon on a few tablespoons of dressing until you’ve reached the preferred consistency. Toss, and you will have the perfect Coleslaw every time.
There you have it, my Coleslaw with Cumin Dressing.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
Coleslaw with Cumin Dressing
Equipment
- 1 chef's knife
- 1 cutting board
- 2 mixing bowls 1 large and 1 medium size
- 1 jelly jar 8-ounce with a tight-fitting lid
- 1 madonline
- 1 box grater
- 1 whisk
Ingredients
- 1 head green cabbage Sliced thin
- 1/4 head red cabbage Sliced thin
- 2 large carrots 1/2 cup, peeled and grated
- 1 cup golden raisins Optional
- 1 1/2 cups good mayonnaise
- 1/4 cup granulated sugar
- 1/4 cup whole milk
- 4 tbsps apple cider vinegar
- 2 tbsps caraway seeds
- 1 tsp celery seed
- 2 tbsps ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
Instructions
- Instructions for the Coleslaw:Remove the core from the head of green cabbage and half of the red cabbage. Store the unused red cabbage in a tightly sealed plastic baggie and refrigerate. Using a mandolin, grate both types of cabbage and transfer them to a large mixing bowl. Next, use a box grater to grate the carrots and transfer them to the same bowl. Add the golden raisins. Refrigerate until you're ready to dress and serve the coleslaw.Instructions for the Cumin Dressing:In a separate bowl, put mayonnaise, granulated sugar, whole milk, apple cider vinegar, caraway seeds, celery seed, ground cumin, kosher salt, and freshly ground black pepper; whisk to combine. Transfer the coleslaw dressing to a container with a tight-fitting lid. Refrigerate the Cumin Dressing.Do not dress the coleslaw until you're ready to serve.If you dress it too early, it will get soggy. Take the amount of coleslaw mix (raw cabbage mixture) you're going to serve, and spoon on a few tablespoons of dressing until you've reached the preferred consistency. Toss, and you will have the perfect Coleslaw every time.There you have it, my Coleslaw with Cumin Dressing.
Notes
https://lindalouhamel.com/2015/07/06/lemon-pepper-asparagus/
