Full disclosure, this is a Bobby Flay recipe, but I wanted to post it here because it has helped me tremendously...and it's just delicious. I love coleslaw, but eating traditional coleslaw with mayonnaise has been difficult as the mayo is a bit "heavy" for me. If I were eating coleslaw as a primary meal it would be fine, but using it as a side dish has been tough because 1 or 2 bites of traditional coleslaw and I'm done.

I saw this and figured I would give it a try and it's been great. It's a bit lighter tasting and goes well with just about anything. Cabbage is such a healing vegetable IMO and I like to eat as much as I can and this is a great way to do that.

INGREDIENTS (Dressing)

• 1/2 cup olive oil (I use extra virgin)
• 1/3 cup fresh squeezed lime juice
• 1/2 tsp ground cumin
• 2 cloves garlic, chopped
• Few dashes of hot sauce (optional but really good)

INGREDIENTS (Slaw)

• 3 carrots, peeled and shredded
• 1 medium head green cabbage, shredded
• 1 red bell pepper, julienne
• 1 red onion, halved and thinly sliced
• 1/2 cup chopped fresh cilantro (or parsley if you're not a fan of cilantro)
• Kosher salt and black pepper to taste

Directions

For the dressing: Place the oil, lime juice, cumin, garlic and hot sauce in a blender or mini food processor until smooth.

For the slaw: Combine the carrots, cabbage, bell pepper, onion and cilantro/parsley in a large bowl, toss with dressing and season with salt and pepper to taste.

NOTES

You can eat immediately after making, but I've found it to be better after being chilled in the fridge for at least 30 minutes. Also if you miss the vinegar "bite" of traditional coleslaw, adding a tbsp of red wine vinegar is great also

Edited July 3, 201610 yr by smg

sounds yummy

I love coleslaw and I enjoy a crispy crunchy bite or two.

Think I will give this a try

Thank you for posting this recipe

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