Citrus Cumin Coleslaw
Citrus Cumin Coleslaw is a healthy delicious slaw made with a creamy homemade vinaigrette. It's the perfect accompaniment to spicy sliders or fish tacos.
Servings: 8 servings
Equipment
Ingredients
VINAIGRETTE
- 1/4 cup lime juice freshly squeezed
- 1/4 cup orange juice freshly squeezed
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt more if needed
- 1/4 teaspoon chili powder
- 1/2 cup olive oil
COLESLAW
- 1 head green cabbage sliced thin - see notes
- 1 teaspoon salt
- 2 cups carrot shredded
- 1 large jalepeno julienned thin
- 1 cup fresh cilantro loosely packed, roughly chopped
- salt and pepper to taste
Instructions
TO MAKE THE VINAIGRETTE:
- Combine all ingredients (1/4 cup lime juice, 1/4 cup orange juice, 1 teaspoon ground cumin, 1/4 teaspoon kosher salt, 1/4 teaspoon chili powder, 1/2 cup olive oil) in blender and process until smooth
TO PREPARE COLESLAW
- Add shredded 1 head green cabbage to large strainer and toss with 1 teaspoon salt. Set in sink or over bowl. Allow salt to soften the cabbage a bit as well as release any liquid for about 10 minutes.
- Add salted cabbage to large bowl and toss with 2 cups carrot and 1 large jalepeno. Add small amounts of dressing and toss well to combine. Continue to add vinaigrette until you've dressed it to your liking.
- Refrigerate until ready to serve. Just before serving, toss in 1 cup fresh cilantro. Add salt and pepper to taste. Serve on sliders, with fish tacos, or as a side dish.
Notes
- For more information, see full recipe post for citrus cumin vinaigrette
- I highly recommend using a mandolin to finely shred the cabbage, carrot and jalapeno. The thinner the cabbage, the better the coleslaw!
Nutrition
Calories: 365kcal | Carbohydrates: 85g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3454mg | Potassium: 306mg | Fiber: 4g | Sugar: 80g | Vitamin A: 5611IU | Vitamin C: 46mg | Calcium: 57mg | Iron: 1mg