I love coleslaw. It is such a perfect compliment to so many meals. Now, I enjoy a salad and my wife wants a salad at every meal, but coleslaw has such good crunch and color. My salad loving wife really likes coleslaw as a change up. This slaw is a Bobby Flay recipe and it is so good and unique and a great spin on the traditional recipes. This is a creamy cumin dill coleslaw. You know that I lighten this up by using yogurt in lieu of the mayonnaise. In this case, I added 2 tbsp of mayonnaise instead of 1/2 cup. The 2 tbsp is just enough to get the mayonnaise flavor and keep the texture.
The other thing about coleslaw, and salads for that matter, is how you cut the vegetables. There are a number of different ways to cut the peppers and carrots to change up the look. I used small sweet peppers and cut them lengthwise to get strips while I used a peeler for the carrots to get shavings. I also used Napa cabbage for this recipe. Napa cabbage has a different texture and really easy to cut.
- 2 tbsp mayonnaise
- ½ cup fat-free yogurt
- ¼ cup fresh lime juice
- 1 tsp celery salt
- 2 - 3 tsp ground cumin
- 1 Tbsp sugar
- ¼ cup chopped fresh dill
- Kosher salt and freshly ground black pepper to taste
- 1 head napa cabbage, sliced
- 3 medium carrots, shaved
- 6 sweet peppers (various colors), julienned
- 1 small red onion, halved and thinly sliced
- Whisk together mayonnaise, yogurt, lime juice, celery salt, cumin, sugar, and dill in a large bowl and season with salt and pepper. Set aside (can put in the fridge and store for a few days)
- Add cabbage, carrots, sweet peppers, and onion and toss in a bowl. When ready to serve, coat with the dressing; season with salt and pepper.
- Cover and refrigerate at least 1 hour and up to 4 hours before serving.
The dressing is a mixture of mostly fat-free yogurt, cumin, lime, celery salt and fresh dill. Simply throw it in a blender.
Vegetables cut up in the serving bowl.
Serve and enjoy!