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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tex-Mex Slaw Recipe

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This recipe for Tex-Mex Slaw is from Ronni and Doug's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3c shredded green cabbage
1c shredded purple cabbage
2 red peppers, diced
2 carrots, grated
4 scallions, chopped
1 15oz can organic black beans, drained & rinsed
2c shredded cooked chicken
salt to taste
Creamy Tomato Dressing
3 medium tomatoes, coarsely chopped
1c yogurt (low fat/Greek)
1c sour cream
3tbsp apple cider vinegar
3 cloves of garlic, peeled & chopped
1tbsp cumin
1tsp ground coriander seeds
1-2tsp chili powder (I like more)
salt to taste
Directions:
Directions:
In a large bowl, combine green cabbage, purple cabbage, red peppers, carrots, and black beans. Stir in chicken. Add 2c of dressing and mix well. Serve immediately or keep overnight for flavors to marry:)

*For dressing, combine all ingredients in a blender. If its too thick, add a couple more slices of tomatoes. Store n refrigerator up to 3 days.
Number Of Servings:
Number Of Servings:
Depends
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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