Southwestern Coleslaw No Dairy Recipes

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SOUTHWESTERN COLESLAW (NO DAIRY)



Southwestern Coleslaw (No Dairy) image

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.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1 head white cabbage, cored and shredded
1 cup red cabbage, shredded
2 small carrots, shredded
1 cup cooked black beans (if using canned beans rinse well and drain)
1/4 cup chopped fresh cilantro (*fresh* only!)
1 medium tomatoes, seeded and diced
1/2 medium red onion, diced small
1 jalapeno, seeded and minced (for less heat use a milder variety of chili or green bell pepper)
1/2 cup fresh lime juice
2 tablespoons unseasoned rice vinegar (I used brown rice vinegar)
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin (I used 1/2 teaspoon toasted cumin seeds, lightly crushed)
1 small pinch dried chipotle powder (optional and my addition)
1 avocado (pitted, peeled and sliced or diced)
3 tablespoons pepitas, toasted (optional)

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.

Nutrition Facts : Calories 145, Fat 7.4, SaturatedFat 1.1, Sodium 35.3, Carbohydrate 18.4, Fiber 7.4, Sugar 5.8, Protein 4.4

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