Spicy Cumin Cabbage Slaw

6-8
Servings
10m
Prep Time
15-30m
Cook Time
25m
Ready In


"The is a easy slaw to prepare and has a wonderful smoky and spicy flavor. I love to serve this Mexican based recipes or my favorite is my Mojo Pork Roast. Great for potlucks and it travels really well."

Original recipe yields 6-8 servings
OK
  • DRESSING

Nutritional

  • Serving Size: 1 (272.6 g)
  • Calories 150.7
  • Total Fat - 7.3 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 435.9 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 14.4 g
  • Protein - 2.6 g
  • Calcium - 75.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 132.2 mg
  • Thiamin - 0.1 mg

Step 1

Dressing ... Mix the dressing together in a small bowl and set to the side.

Step 2

Slaw ... Mix everything together and add the dressing and toss. Let the slaw set at least 15-30 minutes before serving.

Step 3

Serve ... Great with any Mexican dishes, but I love it with my Mojo Pork Roast. ENJOY!

Tips & Variations


No special items needed.

MeMegs

It's so different than traditional coleslaw and a great combo with grilled meats. We loved it!

review by:
(4 Jul 2013)

Mary

Excellent flavor combination! Smoky, tangy, and spicy, without the sweetness of many slaws. Loved the crunchy texture with simple baked sweet potatoes and barbeque. Encore: First time around, we shredded the cabbage and this time we chopped it finely. Our preference is for the texture of the chopped -- more crunch to the bunch! The flavors continue to seduce us, so we paired it this time with meatloaf and roasted red potatoes. This should go with just about anything. Today's lunch was Spicy Slaw tossed with leftover chicken and a side of juicy red grapes.

review by:
(9 Mar 2012)

Engrossed

WONDERFUL TASTY HEALTHY recipe! I absolutely LOVE lemon or lime with cumin, and I love cabbage and cilantro, and had everything for this so had to try it! I used a half of a large head of cabbage chopped, which was 1 1/2 lbs, so I increased the dressing a bit. I used 1/4 cup fresh lemon juice, 1/4 cup olive oil, 2 tsp ground cumin and 2 tsp salt and black pepper to taste. I also used a whole bunch of cilantro and whole bunch of green onions and pickled jalapenos. This was nice and spicy, but not too hot. It occurred to me when making it, that it would be a perfect topper for fish tacos. Freddy Cat says thanks for the cabbage!

review by:
(17 Feb 2012)