The most humble ingredients come together to make an exciting and delicious coleslaw. Cumin and lime dressing add a sunny twist on an old favorite.
This coleslaw only takes a few minutes to put together but lasts several days in the fridge. It makes a perfect side dish or add it to tacos, burgers, sandwiches, burritos and burrito bowls. Anywhere you are looking for a sweet, tangy and crunchy addition. Who doesn't need another coleslaw recipe am I right?
Ingredients
- Green and red cabbage
- Carrot
- Quick pickled onions
- Cumin lime dressing
- Fresh cilantro or parsley
- Pumpkin seeds, raw or roasted, for garnish
- Fresh lime wedges for garnish
Instructions
- Prepare Cumin Lime Dressing and Quick Pickled Onions
- Remove any bad looking outer leaves from cabbage, cut in half and then in quarters and slice thinly. It's easiest to use a Japanese Mandoline Slicer for the cabbage and the pickled onions. It makes thin evenly shredded cabbage and onions. Otherwise a sharp Chef's knife will work.
- Peel and grate carrots by hand or with a food processor.
- Rinse, dry and chop cilantro or parsley.
- Mix everything together, except the pumpkin seeds, in a large bowl.
- Serve immediately, garnished with pumpkin seeds and fresh lime wedges or cover and refrigerate for up to 5 days.
Substitutes & Additions
Cabbage - Use only one type of cabbage or substitute with another type such as Napa or savoy. Keep in mind that softer varieties such as Napa will lose it's crunch faster so may not keep for as long in the fridge.
Pickled onions - Don't want to make the pickled onions? No sweat. Sub in thinly sliced plain red onion or green onion instead.
Pumpkin seeds - Garnish with any kind of toasted nuts or seeds instead of pumpkin.
Make it creamy - Make it creamy by adding half the dressing and adding a dollop or two of plain Greek yogurt or mayonnaise. Add extra ground cumin and lime to adjust seasonings to taste.
Storage
This salad will keep covered in the fridge for one week.
More Recipes
- BRUSSELS SPROUTS, BACON AND APPLE SLAW
- SHAVED ASPARAGUS SALAD WITH CREAMY PARMESAN DRESSING
- CRISPY KALE AND AVOCADO CAESAR SALAD
- CURRIED BROCCOLI SALAD
📖 Recipe
Cumin Lime Coleslaw
Ingredients
- 4 cups green cabbage, shredded, about ¼ of a large head
- 2 cups red cabbage, shredded, about ¼ of a small head
- 1 cup carrot, grated
- ½ cup quick pickled onions
- 1 cup fresh cilantro or parsley, or more to taste
- ½ cup cumin lime dressing
- pumpkin seeds for garnish, optional
- fresh lime wedges for garnish, optional
Instructions
- Prepare Cumin Lime Dressing and Quick Pickled Onions.
- Thinly shred cabbages using a mandoline or a sharp knife. About ½ cm or ⅛" thickness.
- Peel and grate carrots.
- Rinse and dry cilantro or parsley and chop.
- Mix everything but pumpkin seeds in a large bowl and toss together until mixed well and everything is coated with the dressing. Taste and add salt and pepper if needed.
- Serve immediately or cover and refrigerate for up to 5 days. The longer it sits the less crunch it has but is still delicious!
- Garnish with pumpkin seeds and fresh lime wedges.
Diana says
This recipe is delicious! Not too sweet, not too tart, wonderful flavors that keep you coming back for more! Nice and light, too. This will be my go-to slaw recipe. For the dressing and the quick pickled onions, I had a couple of substitutions because I didn’t have everything on hand - shallots instead of red onion, red wine vinegar instead of white, and I didn’t have coriander so left it out. I also didn’t read the recipe closely and threw the spices in with the liquids and heated that up together - seemed to be fine. For the dressing I used red wine vinegar also and used honey. Thanks, Andrea - another great recipe!
Andrea says
I’m so happy you enjoyed it Diana! Thanks so much for the comment. It’s always helpful to hear what substitutes worked out!
Mary Lynn Williams says
Hi Andrea,
I'm loving your recipes and have made many.
Do you have a cook book I could order?
Thanks for all your hard work!
Andrea says
Hi Mary Lynn!
I don't have a cookbook yet but if you are on my email list you will be the first to know if I ever do! So happy you are enjoying the recipes!
Bev Atkinson says
Can you freeze this coleslaw?
Andrea says
Hi Bev!
Yes you can! 😀
Ann-Mare says
Love this recipe! I make it every week for lunches during the week. A great recipe that’s light and flavourful. I’m a big fan of the pickled onions. Easy peasy and adds so much flavour to frankly everything!