Honey-cumin cilantro slaw for tacos


This week’s CSA recipe

I was recently asked to instruct an herb cooking class for the Morinville Community Gardens Group and was looking for something different to use cilantro in. Generally, I don’t care for the typical boring coleslaw that seems to get served with every meal and buffet, but this is a fantastic recipe for a homemade slaw that will wow you!

Try this with fish tacos for a change of pace – it’s a recipe that celebrates Mexican ingredients in a colorful coleslaw with cilantro, cumin and lime.

Enjoy! Your farmer, Tam

For the cilantro coleslaw, you’ll need

  • 2 c fresh shredded early or red cabbage
  • ½ c thinly sliced cucumber
  • ½ c grated carrots
  • ½ c thinly sliced red or Hungarian peppers
  • ¼ c diced sweet Spanish onions
  • ½ c chopped cilantro
  • a handful of peanuts or pumpkin seeds (optional)

For the honey-cumin dressing, you’ll need

  • ½ cup fresh lime juice (takes about 5 fresh limes)
  • 4 tablespoons honey
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground cumin
  • lime slices for garnish

Assemble your slaw

Whisk together 1/3 cup lime juice, honey, vegetable oil and ground cumin in a small bowl and set aside. Mix the coleslaw and cilantro together in a bowl and toss to coat evenly with the dressing. This can sit for half an hour or top it right away with a sprinkle of peanuts and serve.

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