Coleslaw with Creamy Cumin Vinaigrette

Ingredients

• 1 large carrots grated
• 1 teaspoon celery salt 
• 0.5 teaspoon cumin seeds crushed toasted
• 0.3 cup optional: dill fresh chopped
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup juice of lime freshly squeezed
• 1  lime zest finely grated
• 0.5 cup mayonnaise 
• 1 small head napa cabbage shredded finely
• 1 tablespoon olive oil 
• 1 small bell pepper red julienned
• 1 small onion red halved thinly sliced
• 1 tablespoon sugar 
• 1 small bell pepper yellow julienned

Equipment

• bowl
• whisk

Directions

1. Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper.
2. 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.