Southwestern Coleslaw No Dairy Recipes

SOUTHWESTERN COLESLAW (NO DAIRY)

Steps:

• 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.

SPICY SOUTHWESTERN SLAW

Steps:

• In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
• In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

SOUTHWESTERN SLAW

Steps:

• Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

SOUTHWESTERN COLESLAW

Steps:

• Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
• Whisk together lime juice, vinegar, olive oil, and cumin in small bowl. Pour over coleslaw and toss gently.
• Serve immediately or refrigerate for a few hours until chilled through.
• NOTES/SUGGESTIONS from article. If convenient, shred your own cabbage and carrots.
• Use only fresh lime juice. One lime yields 1-2 T unstrained juice. For the 1/2 cup, figure 4 to 8 limes, depending on size and juiciness.
• To serve, sprinkle with crushed baked tortilla chips right before serving or serve with grilled, sliced chicken in a tortilla wrap.
• Only 16 calories per cup, so says the article!