Coleslaw with Creamy Cumin Vinaigrette

• 1/2 cup mayonnaise
• 1 tablespoon olive oil
• Zest of 1 lime, finely grated
• 1/4 cup freshly squeezed lime juice
• 1/4 cup chopped fresh dill
• 1 tablespoon sugar
• 1 teaspoon celery salt
• 1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle
• Kosher salt and freshly ground black 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 bell pepper, julienned

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

mayonnaise, olive oil, lime, freshly squeezed lime juice, dill, sugar, celery salt, cumin seeds, kosher salt, cabbage, carrot, red onion, red bell pepper, yellow bell pepper

Taken from www.foodnetwork.com/recipes/bobby-flay/coleslaw-with-creamy-cumin-vinaigrette-recipe.html (may not work)