The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, Country Representatives for Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their new blog: www.haitimcc.org.
This creamy cumin lime coleslaw is a dynamic summertime slaw: intensely flavored by garlic, mellowed by a base of mayonnaise and buttermilk, perked up with a strong jolt of lime, with aromatics of cumin and cilantro perfuming each bite.
Yield: Serves 4-6
- 5 cups thinly sliced or shredded Napa cabbage
- 1 cup shredded carrots (1-2 medium sized carrots)
- 5 green onions, thinly sliced
- 1 bunch fresh cilantro, chopped (approximately 1 1/2 cups)
- 1 cup mayonnaise
- 2 tablespoons buttermilk
- 3 cloves garlic, crushed
- 2-3 limes, juiced
- 1 1/2 teaspoons cumin
- 1/2 teaspoon ground black pepper (can also add finely minced jalapeno, or hot sauce of your choice)
- Combine the dressing ingredients (mayonnaise, buttermilk, garlic, lime juice, cumin, and pepper) in a small bowl and whisk together to combine. Taste and add more lime or spice to your taste. You should get a nice assertive lime flavor, so feel free to add more juice.
- In another bowl, combine the coleslaw mixture (cabbage, carrot, green onions and cilantro). Pour the dressing over the cabbage mixture and toss to combine. Serve immediately.
- Napa cabbage is well worth getting for this recipe. It is a much more delicate version of the traditional white cabbage and works well in coleslaw. Napa cabbage is also known as Chinese cabbage and widely used in many Asian cuisines. If your grocery store does not carry it, a local Asian store will.
- If you are making more then you will eat in one sitting, it would be advisable to keep the dressing and coleslaw ingredients separate to prevent second day sogginess.
- Napa cabbage and cilantro are two ingredients that may carry with them some lingering dirt or sand. Make sure to wash them thoroughly so you do not get a gritty mouthful.