Southwesterncoleslawnodairy Recipes

SOUTHWESTERN COLESLAW

Southwestern Coleslaw image

Southwestern Coleslaw has a tangy, mayo free dreassing and is bursting with mouthwatering flavor. It's a perfect side dish for any backyard barbecue.

Provided by Lisa's Dinnertime Dish

Categories Salad

Time 20m

Number Of Ingredients 13

Ingredients

1 (14-oz) package coleslaw mix
1 (14-oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 medium tomato, seeded and diced
1 small red onion, finely chopped
1 jalapeno, seeded and finely chopped
1/2 cup fresh lime juice (about 2 or 3 limes)
2 tbsp honey
2 tbsp rice vinegar
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper

Steps:

In a large bowl, combine first 6 ingredients, through the jalapeño.
To make dressing, whisk together remaining ingredients in a small bowl, until well combined.
Pour dressing over salad ingredients and toss gently to combine.
Refrigerate for at least 30 minutes to allow flavors to develop.

Nutrition Facts : Calories 170 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 7 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 509 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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

Ingredients

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

SOUTHWESTERN COLESLAW

Southwestern Coleslaw image

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.

Provided by Janet Musgrove

Categories Vegetable

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) bag coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 medium tomatoes, seeded and diced
1/2 medium red onion, diced
1 jalapeno, seeded and finely diced
1 avocado, pitted, peeled and diced
1/2 cup fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2 teaspoon ground cumin

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!

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