Southwest Cole Slaw Recipes

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the salad dressing, lime juice and cumin. Pour over coleslaw; toss to coat. Refrigerate until serving.

Steps:

• For the dressing: Place all ingredients in a blender and blend until smooth.
• For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Steps:

• In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

Steps:

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

Steps:

• Combine all the ingredients, tossing to mix.
• Let the mixture marinate at least 30 minutes and up to 8 hours before serving. Enjoy!

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!