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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INGREDIENTS
Nutrition- 1(14 ounce) bag coleslaw mix (cabbage and carrots)
- 1
- 1⁄4cup chopped fresh cilantro
- 1
- 1⁄2
- 1jalapeno, seeded and finely diced
- 1
- 1⁄2cup fresh lime juice
- 2tablespoons unseasoned rice vinegar
- 2tablespoons olive oil
- 1⁄2teaspoon ground cumin
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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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