Crunchy coleslaw is a great accompaniment that brings some levity and a change of texture to barbecued meats. In this recipe from Bobby Flay’s Barbecue Addiction (Clarkson Potter, April 2013), herbaceous dill and tangy lime juice balance the warm, earthy notes of toasted cumin in a creamy vinaigrette for shreds of sweet carrots, delicate Napa cabbage, and vibrant red and yellow bell peppers. This is a surprisingly versatile coleslaw recipe; it works just as well with Mexican and Southwestern cuisines as it does with Southeast Asian. Try it at your next backyard barbecue and let us know what you think!
Coleslaw with Creamy Cumin-Lime-Dill Vinaigrette
Recipe from Bobby Flay’s Barbecue Addiction
Serves 4 to 6
½ cup mayonnaise
Grated zest of 1 lime
¼ cup fresh lime juice
1 teaspoon celery salt
½ teaspoon cumin seeds, toasted
1 tablespoon sugar
¼ cup chopped fresh dill
Kosher salt and freshly ground black pepper
1 head Napa cabbage, finely shredded
1 large carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 small red onion, halved and thinly sliced
1. Whisk together the mayonnaise, lime zest, lime juice, celery salt, cumin seeds, sugar, and dill in a large bowl and season with kosher salt and pepper.
2. Add the cabbage, carrot, bell peppers, and onion and toss to coat in the dressing; season with kosher salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.
Check out additional recipes from Bobby Flay’s Barbecue Addiction here: