Colombian Coleslaw (Ensalada de Repollo y Zanahoria)

Name: Colombian Coleslaw (Ensalada de Repollo y Zanahoria)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 473 milliliters carrots, peeled and cut into chunks; 946 milliliters green cabbage, cut into chunks; 1 pinch Pinch of ground cumin; 1 Juice and rind of lime; 59 milliliters mayonnaise; 3 servings Salt and black pepper; 2 Tbsps sour cream; 2 Tbsps sugar; 59 milliliters white onion, chopped; 1 Tbsp white vinegar

Colombian Coleslaw (Ensalada de Repollo y Zanahoria) might be a good recipe to expand your side dish collection. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 241 calories, 3g of protein, and 16g of fat per serving. This recipe serves 3. If you have salt and pepper, mayonnaise, juice of lime, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place the cabbage, carrots and onions in a food processor and process for about 1 minute or until the vegetables are finely chopped.In a small bowl whisk together the mayonnaise, sour cream, vinegar, sugar, salt, pepper, cumin powder, lime juice and rind.

Ingredients you will need

Ground Cumin