Southwestern Slaw Food

SPICY SOUTHWESTERN SLAW

Steps:

• In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
• In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

SOUTHWESTERN SALAD

Steps:

• In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

SOUTHWESTERN COLE SLAW

Steps:

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

SOUTHWESTERN SLAW

Steps:

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

SOUTHWESTERN SLAW

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.

SOUTHWESTERN PINTO BEAN AND VEGGIE BURGERS WITH SLAW

Steps:

• For the burgers: Cook the corn according to the package directions; set aside.
• Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
• Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
• Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
• For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
• To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.

SOUTHWESTERN COLESLAW (NO DAIRY)

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.

SOUTHWESTERN COLESLAW

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!

SOUTHWESTERN RANCH DRESSING COLE SLAW WITH AVOCADO

Steps:

• Place vegetables in a large bowl (do not add avocado until ready to serve to preserve color).
• In separate bowl, mix dressing and spices.
• Pour over vegetables and mix.
• Chill or top with avocado and serve at once.

SOUTHWESTERN APPLE SLAW

Steps:

• In a large bowl, toss apples and lemon juice. Add cabbage and onion. Stir in beans and cheese. , For dressing, in a small bowl, whisk the mayonnaise, vinegar, apple juice concentrate, oil, jalapeno, honey, pepper flakes and cinnamon. Pour over cabbage mixture and gently toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, stir in avocado. Sprinkle with walnuts and parsley.