Cumin-Infused Coleslaw with Vinaigrette
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 181, total fat 13.5 G., saturated fats G., proteins 2 G., carbohydrates 13 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 181, total fat 13.5 G., saturated fats G., proteins 2 G., carbohydrates 13 G., fiber G., cholesterol mg, sodium mg, sugar G.
A detailed recipe for making vegetable salad with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium head of cabbage, shredded
- 3 peeled and coarsely grated carrots
- 1 red bell pepper, thinly sliced
- 1/3 cup fresh lime juice
- 1/2 tsp ground cumin
- 2 chopped cloves of garlic
- A little hot sauce according to Bobby Flay's recipe, or your favorite sauce
- 1/2 cup olive oil
- 1 red onion, thinly sliced into half rings
- 1/2 cup chopped fresh cilantro
- Salt and ground black pepper
We recommend
Recipes with similar ingredients: white cabbage, sweet pepper, carrot, red onion, lime juice, hot sauce, cumin, cilantro
Cooking the dish according to the recipe:
- Place all ingredients for the vinaigrette in a blender and blend until smooth.
Combine cabbage with remaining vegetables in a large salad bowl, toss with vinaigrette dressing, add salt and pepper to taste.
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