Crunchy Cilantro Slaw

Crunchy Cilantro Slaw

Crunchy Cilantro Slaw

May 24, 2017
: 6-8
: 10 min
: 5 min
: 15 min
: Easy

This slaw goes well on top of chicken tacos, vegetarian refried bean and cheese tacos, or as a zesty side for your BBQ.

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Ingredients
  • 1 (200g) Bag of Coleslaw
  • ¼ Head Red Cabbage (Thinly Chop)
  • 1 ½ Cup Corn Kernels (about 1 can, rinsed)
  • 1 ½ Cup Black Beans (about 1 can, rinsed)
  • ¾ cup Sunflower Seeds (Pepitas)
  • 1 Red Onion (Diced Small)
  • 1 Bunch of Cilantro (Separate stems from leaves, Roughly Chop Leaves)
  • 2 Jalapenos (seeds removed, Roughly Chopped)
  • 2 Garlic Cloves (Roughly Chopped)
  • 2 Whole Garlic Cloves
  • 1 Lime (Juiced)
  • Water (for consistency)
  • 4 Heaping Tbsp Greek Yogurt
  • 1 Avocado
  • 3 Tbsp Apple Cider Vinegar
  • Salt and Pepper to taste
  • Optional: Tortilla Strips (preferably tri-colored)
Directions
  • Step 1 In a blender, add 4 Heaping Tbsp Greek Yogurt, 3 Tbsp Apple Cider Vinegar, 1 Avocado, 1 juiced Lime, 2 Whole Garlic Cloves, Cilantro Stems, and Water (for consistency). Blend until fully combined. Note: The dressing should be thick, so add the water a little at a time. Add salt and pepper to taste and put in refrigerator to chill.
  • Step 2 In a large bowl, add Coleslaw, Chopped Red Cabbage, Corn Kernels, Black Beans, Sunflower Seeds, Chopped Red Onion, 2 Chopped Garlic Cloves, Chopped Cilantro Leaves, and Jalapenos
  • Step 3 Stir Together. Add salt and pepper to taste. Note: Do not under salt.
  • Step 4 After the dressing is chilled, pour over the vegetables and stir together. Optional: If making as a side dish, stir in Tortilla Strips (preferably tri-colored) before serving. Enjoy!

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