Coleslaw with Creamy Cumin Vinaigrette

we still have one day left in the 'official kick off to summer long weekend', naturally this means mr. handsome and i are BBQ'ing to our hearts content and stocking up on propane as we bid farewell to indoor cooking.

yesterday morning while tiding up around the house (pre sunday-funday festivities) we had the tv tuned to food network for a Bobby Flay's BBQ Addiction marathon.  looking to be inspired for our own weekend BBQ we went to the grill master himself, and as always BF doesn't disappoint...

on the menu:

Mango-Honey Glazed Chicken and a Creamy Cumin Vinaigrette Coleslaw.

 hello summertime!

now if the rain and clouds would let up, i could attempt to get rid of this lovely pale complexion....

Coleslaw with Creamy Cumin Vinaigrette

Ingredients:
1/4 cup mayonnaise
1/3 cup greek yogurt
zest of 1 lime, finely grated
1/4 cup lime juice
1/4 cup chopped fresh dill
1 Tbsp sugar
1 tsp celery salt
1/2 tsp toasted cumin seeds, crushed in a mortar and pestle
sea salt & freshly ground pepper
1 small head napa cabbage, finely shredded
1 large carrot, grated on the large holes of a box grater
1 small red onion, halved and thinly sliced
1 small red bell pepper, julienned
1 small yellow pepper, julienned

Method:
Whisk together mayonnaise, yogurt, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl.  Season with salt and pepper.
Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour and up to 4 hours before serving.

Yields: 4-6 servings
slightly adapted from Bobby Flay