Saturday, September 5, 2009

Cumin Scented Cole Slaw

Cole slaw is a favorite at our house for a variety of reasons. My husband loves the taste of cole slaw and I like that cabbage is part of the cruciferous family, which make it a potent cancer fighter. I added cumin to this slaw to make it work with the remainder of the Mexican influenced dinner menu. This slaw is quick and not like the slaw our mothers used to make.

Cumin Scented Cole Slaw
Serves 4


½ head green cabbage, thinly sliced
2 large carrots, grated
1 tablespoon canola oil
4 tablespoons apple cider vinegar
2 tablespoons raw amber agave
1 teaspoon cumin seed, toasted
½ teaspoon kosher salt
¼ teaspoon of freshly ground black pepper


Place the cabbage and carrots in a large bowl, big enough to toss the cole slaw. I find a salad bowl works well for this.

Combine the remaining dressing ingredients (canola oil through black pepper) and whisk to combine.

Add the dressing to the cabbage carrot and toss to combine. Toss the salad in the dressing periodically while it sits for 30 minutes to absorb the flavors of the dressing. Serve cold or room temperature.

Nutritional Information:

Amount Per Serving
Calories - 62.87
Calories From Fat (52%) - 32.99

Total Fat - 3.75g
Saturated Fat - 0.29g
Cholesterol - 0mg
Sodium - 268.06mg
Potassium - 183.56mg
Total Carbohydrates - 6.68g
Fiber - 2.19g
Sugar - 2.62g
Protein - 0.68g


This cole slaw is slightly sweet with a nice cumin flavor and scent. My husband couldn’t decide tonight what he liked better this cole slaw or the chorizo spiced bean burgers. If you want a different version of cole slaw you might want to give this a try.

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