Coleslaw with Cumin-Lime Vinaigrette


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I enjoy a good creamy coleslaw with lots of mayo, but I love a coleslaw with a vinaigrette even more. Our cilantro in our herb garden is finally growing, so it was nice to add that as flavor and garnish.

I found a recipe for this online, but when I made the vinaigrette, it was kind of muh. Nothing special. So, a little more searching on how to pick up flavor in a vinaigrette, and I came across the perfect solution: fish sauce! Fish sauce, you say? The nasty smelling stuff made from fermented fish? Yes, indeed! Fish sauce is full of umami, or the “fifth favor profile.” Along with sour, bitter, sweet, and salty flavors, our tongues also have sensors for umami. Asian foods such a soy sauce and miso are full of umami, but so are unsuspecting foods such as Parmesan cheese and tomatoes. Needless to say, adding just a dash of fish sauce will boost the flavor giving it some added deliciousness. Try it to see.


1/3 c fresh squeezed lime juice
1 T ground cumin
2 cloves garlic, chopped
1/2 c olive oil
1 T fish sauce
2 t sugar
Dash of hot sauce (optional)
3 carrots, peeled and shredded
1 medium head of green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 c chopped cilantro


Add the chopped cabbage, carrots, pepper, onion, and cilantro to a bowl. Put the rest of the ingredients in a blender to make the vinaigrette. Toss and serve.

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