| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- Zest of 1 lime, finely grated
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped fresh dill
- 1 tablespoon sugar
- 1 teaspoon celery salt
- 1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle
- Kosher salt and freshly ground black pepper
- 1 small head napa cabbage, finely shredded
- 1 large carrot, grated on the large holes of a box grater
- 1 small red onion, halved and thinly sliced
- 1 small red bell pepper, julienned
- 1 small yellow bell pepper, julienned
Instructions
- Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 204 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 490 mg |
Reviews
I love cumin & I even cut down on it by 1/2 because of what some reviewers said about it being too strong. But even with those alterations, we did not like this. The cumin just did not taste right in it. However I love most of Bobby’s recipes so will continue to try them whenever I can.
Really delicious! I used cumin powder and didn’t have the celery salt nor lime zest (bottled lime juice instead) but still so good! Used it with fish tacos for dinner and my husband couldn’t stop eating it (and he usually hates anything with mayonnaise!).
I watched yesterday, made it today. Outrageous!! I love the lime instead od vinegar.
I, too, found the cumin to be a bit overwhelming and sweaty tasting. Normally, I am not fond of mixes. However, when I used a taco seasoming mix, the cumin was given a new brightness — taking away the cloying cumin/cabbage stinkiness. I adjusted the amount of seasoming since the mix is not as strong as the cumin seeds.
Awesome! Everyone wanted the recipe, it was delicious!
Excellent on top of Fish Tacos. I would definately make this again, but use a little less lime juice or maybe no lime zest. Bobby Flay you da Man!
My personal taste is not accepting to cumin on its own so I substituted the 1/2t of cumin with 1t of Penzey’s Chicken Taco Seasoning (already on my shelf. This is a blend of spice that has cumin mixed in an is not over powering to the pallet for those of us who prefer less cumin.
Make the dressing a bit ahead of chopping the vegetables and keep the dressing separate of the salad until it’s actually on the plate as it creates a wet slaw otherwise (unless that’s your preference.
Thank you, Bobby, for a great base recipe for other flavorful slaws.
I love this slaw (and I don’t like slaw!
All of the ingredients just elevate the flavors of the other ingredients. Very delicious and not heavy with mayonnaise.
Loved this recipe. Used pre-ground cumin instead of toasting. Once dressed it creates a lot of fluid. I recommend dressing and chilling only one hour before serving. Fresh and flavorful. The napa cabbage is mild and will appeal to those who don’t usually like cabbage.