Vegetarian Taco Slaw with Creamy Cilantro-Lime Dressing recipe

All Recipes Salad Coleslaw Recipes No Mayo

Ingredients

1 small head green cabbage, cored and thinly sliced
1 (15 ounce) can black beans, rinsed and drained
2 cups frozen corn, thawed
2 cups grated carrots
2 bell peppers, diced
1 cup chopped cilantro
1 ½ cups sour cream
1 ½ cups chopped fresh cilantro
3 green onions, green parts only, chopped
2 limes, zested and juiced
1 clove garlic
½ teaspoon kosher salt
1 pinch cayenne pepper

Nutrition Info

458.9 calories
carbohydrate: 63.6 g
cholesterol: 38 mg
fat: 19.7 g
fiber: 18.7 g
protein: 16.1 g
saturatedFat: 11.6 g
servingSize: -
sodium: 792.1 mg
sugar: 14.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed.

  2. Place sour cream, 1 1/2 cups cilantro, green onions, lime juice and zest, garlic, salt, and cayenne in the bowl of a food processor. Pulse on and off 5 or 6 times to completely blend.

  3. Pour dressing over cabbage mixture and toss to coat evenly.

Recipe Yield

4 servings

Recipe Note

Here's an easy weeknight meal that's ready to serve in about half an hour.

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