Mexi-slaw

Nolan loves coleslaw but unfortunately nearly all store-bought coleslaw dressings and even most dressing recipes are chock full of sugar, and canola oil. So, I’ve been trying out different ideas to make a version that we can all be happy with the flavour of, and that I can be happy with the ingredients in.

This version is clean and green(ish) pairing a minimal cumin and lime vinaigrette dressing with fresh sliced cabbage, purple carrots (did you know they are the most nutritious?), tomato and jalapeño pepper.

It was the perfect, light accompaniment to the Grilled Pork Chops with Tomatillo Sauce that I made earlier this week.

This recipe makes quite a bit of slaw so season and add avocado only to the portion you intend to serve to keep it from getting yucky in the fridge. You could also just cut the recipe in half.

Mexi-slaw

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8

Author: www.miasdailydish.com

A Mexican inspired version of coleslaw, this is the perfect accompaniment to grilled meats.

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Ingredients

• 6 cups very thinly sliced green cabbage (about 1/2 head) (see Note below)
• 1 1/2 cups peeled and grated carrots (2-3 medium)
• 1/4 cup chopped tomato
• 1- 2 small jalapeño seeded and diced to taste
• 1/4 C chopped cilantro
• 1/4 cup rice vinegar
• Juice from 1 small lime
• 1 tsp cumin
• 3 tablespoons avocado oil or extra-virgin olive oil
• 1/4 teaspoon salt
• avocado optional

Instructions

1. Mix together cabbage, carrot, tomato, jalapeño and half of the cilantro in a large bowl.
2. In a small bowl, whisk together vinegar, lime, cumin and oil. Add to cabbage mixture and toss well to incorporate.
3. Just before serving toss again, season with salt and add remaining cilantro
4. Garnish with sliced or diced avocado if desired

Recipe Notes

In a hurry? Add tomato and jalapeño to a coleslaw mix from the produce section of the supermarket.

Adapted from Eating Well magazine