Southwestern Slaw
A Message From Our Nutritionist
I’m not a huge fan of creamy coleslaw for several reasons; too many calories due to the mayo and usually too sweet for my liking. This recipe is light and refreshing and is portable to bring with you on a picnic without fear of it spoiling in the heat.
Prep Time: 10 min
Cook Time: N/A
Portions: 4-6 ppl
Ingredients
- 5 Cups coleslaw, shredded
- 1 Cup cucumber, thinly sliced
- 1 Cup carrots, shredded
- 1 Cup red peppers, thinly sliced
- ½ Cup scallions, diced
- ½ Cup cilantro, minced
Dressing
- 2 Tbsp olive oil
- 1 Tbsp honey
- ¼ Cup lime juice
- 1 clove garlic minced
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- ½ tsp sea salt, to taste
- ¼ tsp pepper, to taste
Directions
*Be sure to wash all produce before use
-
- Whisk together vinaigrette in the bottom of a large salad bowl.
- Add all slaw ingredients and toss to combine.
- Cover and let stand 20 mins before serving.
NUTRITIONIST’S TIP:
You can throw this together quickly using bagged coleslaw mix, but I really prefer the flavour of freshly shredded cabbage. This recipe goes really well with a picnic or a BBQ. Surprisingly, it can also hold its weight beside the bold flavours of Indian Cuisine due to the influences of cumin and coriander. It’s a powerhouse of a salad on the nutritional side, so load up your plate.
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