Southwestern Coleslaw

"From the Star Tribune (Minneapolis), June 16, 2011 - I plan to try this at our summer party in July. My husband, who normally does NOT like coleslaw, thinks it sounds tasty."
 
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Ready In:
20mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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!

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Reviews

  1. This coleslaw tastes great! I made it as a veggie dish for a Tex-Mex themed work party, and it was a big hit.
     
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