Tex-Mex Slaw

Rating: 
0
No votes yet
Like it:

This combination of both red and green cabbage complete with a jalapeno yogurt dressing is sure to wake up your taste buds!

120
Calories
1g
Fat
7g
Protein
8
Servings

Ingredients

Slaw

2 c red cabbage (shredded)
2 c green cabbage (shredded)
1 red pepper (julliened)
1 12oz can corn
1 12oz can black beans

Dressing

2 garlic cloves
1 bn cilantro
1 T cumin
1 T chili powder
1 jalapeno (diced)
2 T apple cider vinegar
2 c Stonyfield Organic Fat Free Plain Yogurt
Juice of 2 limes
Salt & pepper to taste
Nutrition Information: 
Serving Size: 
1/2 cup
Calories: 
120
Total Fat: 
1g
Total Carbohydrate: 
23g
Dietary Fiber: 
6g
Protein: 
7g
Calcium: 
15%

Preparation:

Step 1

Shred both red and green cabbage and julienne red pepper, place in a large mixing bowl.

Step 2

Open and drain cans of corn and black beans, being sure to rinse beans 2-3 times to remove starchy liquid from the beans.

Step 3

Add to the cabbage and pepper mixture.

Step 4

Chop the garlic, cilantro and jalapeno in a food processor.

Step 5

Add yogurt, vinegar, lime juice, cumin, chili powder salt and pepper and blend until smooth.

Step 6

Add dressing to the prepared vegetables, and mix well.

Step 7

Season with salt and pepper, chill and serve.

Ingredients

Slaw

2 c red cabbage (shredded)
2 c green cabbage (shredded)
1 red pepper (julliened)
1 12oz can corn
1 12oz can black beans

Dressing

2 garlic cloves
1 bn cilantro
1 T cumin
1 T chili powder
1 jalapeno (diced)
2 T apple cider vinegar
2 c Stonyfield Organic Fat Free Plain Yogurt
Juice of 2 limes
Salt & pepper to taste
Nutrition Information: 
Serving Size: 
1/2 cup
Calories: 
120
Total Fat: 
1g
Total Carbohydrate: 
23g
Dietary Fiber: 
6g
Protein: 
7g
Calcium: 
15%

Comments and Reviews