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Southwestern Coleslaw (No Dairy)

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Southwestern Coleslaw (No Dairy)

Description

From a local publication via The Kansas City Star and slightly rearranged by me. For convenience, use a package of shredded coleslaw mix but be sure it's fresh and good quality. To make this a main dish, add cubed and grilled chicken or turkey, hard boiled egg, tempeh, etc.

Cooking Time

Preparation Time :20 Min

Cook Time : 0 Min

Total Time : 20 Min

Ingredients

Serves : 8
  • 1 white cabbage
  • 1 red cabbage
  • 2 carrots
  • 1 black beans
  • 1⁄4 fresh cilantro
  • 1 tomatoes
  • 1⁄2 red onion
  • 1 jalapeno, seeded and minced (for less heat use a milder variety of chili or green bell pepper)
  • 1⁄2 fresh lime juice
  • 2 rice vinegar
  • 2 extra virgin olive oil
  • 1⁄2 ground cumin
  • 1small pinch dried chipotle powder (optional and my addition)
  • 1 avocado
  • 3tablespoons pepitas, toasted (optional)

Directions

  • Combine white and red cabbage and the carrots (or coleslaw mix), black beans, cilantro, tomato, red onion and jalapeño in a large salad bowl.
  • Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
  • Serve immediately or cover and refrigerate for a few hours until chilled.
  • When ready to serve, slice up the avocados, drizzle with some lime juice to stop the avocado from browning and arrange on top of the coleslaw.
  • Optional: If desired, scatter pepitas on top [just] before serving.
  • Yield 8 (1 cup) servings.
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nveg