Tex-Mex Slaw
When you grow bored of the same old salads, go west…as in the southwest. This scrumptious southwestern salad can actually double as a main dish. Toss in some grilled chicken for a high-protein punch. Lettuce entice you with this enjoyable offering.
Ingredients
- 3 cup(s) shredded green cabbage
- 1 cup(s) shredded purple cabbage
- 2 large sweet red peppers
- 2 medium carrots, grated
- 4 large scallions, chopped
- 1 7/8 cup(s) can organic black beans, drained and rinsed
- 1 7/8 cup(s) can organic whole sweet corn, drained or 1-1/2 cups cooked fresh corn
- 2 cup(s) shredded or diced cooked chicken (optional)
- 1 dash(es) salt, to taste
- 2 tablespoon(s) creamy tomato dressing
- 2 cup(s) juicy, vine-ripened tomatoes (about 3 medium), coarsely chopped
- 1 cup(s) low-fat yogurt
- 1 cup(s) low-fat sour cream
- 3 tablespoon(s) apple cider vinegar
- 3 cloves garlic, peeled & chopped
- 1 tablespoon(s) ground cumin, preferably freshly ground
- 33/100 tablespoon(s) ground coriander seeds, preferably freshly ground
- 1 teaspoon(s) chili powder (or more to taste)
- 1 teaspoon(s) salt
Instructions
-
In a large bowl, combine green cabbage, purple cabbage, red peppers, carrots, black beans, and corn.
-
Stir in chicken if desired.
-
Add 2 cups dressing and mix well, adding another 1/2 cup dressing if desired.
-
Salt to taste.
-
Serve immediately, or for best flavor, chill for several hours or overnight.
-
Slaw will keep in the fridge for 2 to 3 days.
-
Dressing: Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick.
-
Store in refrigerator for up to 3 days.
-
No Cooking Needed.
Nutrition
Calories: 2511.46kcalCarbohydrates: 248.12gProtein: 146.25gFat: 106gSaturated Fat: 38.8gCholesterol: 396.8mgSodium: 5071.18mgFiber: 61.9gSugar: 83.73g
Tried this recipe?Let us know how it was!