Carrot cabbage slaw with cumin vinaigrette
This carrot cabbage slaw with cumin vinaigrette is a vibrant, crunchy side dish featuring the earthy notes of cumin, sweetness from brown sugar, and tangy vinegar. Perfect for barbecues, it’s easy to prepare and best served chilled after a short refrigeration session.
Cook time 60 min
Prep time 30 min
Ingredients:
6 cups cabbage1 tsp ground cumin
6 tbsp olive oil
18 carrots
3 tsp brown sugar
2 tbsp vinegar
Carrot cabbage slaw with cumin vinaigrette is a fresh, crisp, and flavorful side dish that is perfect for barbecues, picnics, or as a healthy addition to any meal. This slaw incorporates the earthiness of cumin with the slight sweetness of brown sugar and the tang of vinegar, making it a delightful dish that pleases various palates.
Instructions:
- Finely shred the cabbage and place it in a large mixing bowl.
- Peel and grate the carrots. Add the grated carrots to the bowl with the shredded cabbage. Toss to combine.
- In a small mixing bowl, add the ground cumin.
- Slowly whisk in the olive oil to the cumin.
- Add the brown sugar and vinegar to the mixture. Whisk until all ingredients are well combined and the sugar is dissolved.
- Pour the cumin vinaigrette over the shredded cabbage and grated carrots.
- Toss everything together until the vegetables are evenly coated with the vinaigrette.
- Cover the bowl with plastic wrap or transfer the slaw to an airtight container.
- Refrigerate for at least 30 minutes to allow the flavors to meld together.
- Give the slaw a final toss before serving.
- Serve chilled, either as a side dish or on top of sandwiches and tacos.
There you have it, a delicious and vibrant carrot cabbage slaw with cumin vinaigrette that is sure to become a favorite. This easy-to-make recipe not only adds a burst of color to your plate but also offers a nutritious crunch with every bite. Enjoy it as a side dish or as a topping for sandwiches and tacos.
Carrot cabbage slaw with cumin vinaigrette FAQ:
Carrot Cabbage Slaw can be stored in the refrigerator for up to 3 days. For best quality, consume it within this time frame.
Yes, you can substitute the vinegar with other mild vinegars such as apple cider vinegar or rice vinegar. Just be aware that it may alter the flavor slightly.
You can adjust the sweetness by either increasing or decreasing the amount of brown sugar. Taste the vinaigrette after mixing and adjust to your preference.
Green cabbage is commonly used for its crunch and flavor, but you can also use red cabbage or napa cabbage for a different taste and added color.
Yes, you can prepare the slaw up to 24 hours in advance. Just make sure to keep it covered in the fridge to maintain freshness and flavor.
Cooking Tips:
- To make the slaw extra crunchy, keep the cabbage and carrots chilled before chopping.
- Shred the carrots and cabbage finely to ensure that the vinaigrette coats every piece evenly.
- Adjust the amount of cumin, sugar, and vinegar to taste if you prefer a stronger or milder flavor.
- Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Consider adding additional ingredients like chopped cilantro, green onions, or a sprinkle of red pepper flakes for added flavor.
Nutrition Facts
6 ServingsCalories 100kcal
Protein 2.66g
Carbohydrates 24g
Fiber 7g
Sugar 13g
Fat 14g
More recipes
Cranberry walnut spinach salad with blue cheese
A quick and tasty spinach salad with cranberries, walnuts, and blue cheese.
21 Apr 2026Cucumber and shrimp salad
A refreshing cucumber and shrimp salad with zesty lime dressing.
21 Apr 2026Kale salad with sesame butter, olive oil, honey and red pepper
A nutritious kale salad with sesame butter and a hint of spice.
21 Apr 2026Maple bacon and apple salad
A refreshing salad with maple bacon, apples, and mixed greens.
21 Apr 2026