Southwestern Slaw

I love Mexican, Southwestern and TexMex food. I love it all year round. It can be warm and comforting in the winter and also refreshing and light in the summer. Enchiladas Suizas smothered in cheese, topped with a dollop of sour cream, with a hearty side of black beans and rice puts a big ol’ smile on my face. But the warmer months present a challenge – how do you complement TexMex flavors without loading up on complex carbs during bikini season? I found myself craving a cool, crisp, light side dish for my tacos and grilled meats that wouldn’t leave me feeling like I needed to put on a pair of sweatpants after the meal. Enter this Southwestern Slaw.

Is Southwestern Slaw healthy?

Yes, this Southwestern Slaw is creamy, but that doesn’t mean it’s bad for you. In fact, all the creaminess in the dressing comes from avocado rather than the traditional mayo or sour cream. The dressing is full of heart healthy extra virgin olive oil too. Yes, it’s dairy free!

And cabbage is one of the lowest calorie vegetables out there. So go ahead and grab that extra helping.

Customizing this Southwestern Slaw

The corn is my favorite part of this slaw. The sweetness of the corn helps to mellow the bite of the raw cabbage. The heat level can be adjusted to your taste. I prefer a medium heat, but if you tend towards the spicier side of life, throw in an extra jalapeno – I won’t judge.

And if you wanted to throw some extra veggies in there too, try thinly sliced orange and red bell peppers.

This Southwestern slaw tastes noticeably better the longer you let the flavors marry, so try to prep it the night before you want to serve. If not, give it at least a few hours in the fridge before serving.

Southwestern Slaw

A great low-carb side dish for tacos & grilled meats. Dairy-free & sugar-free.

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Prep Time 25 mins

Cook Time 0 mins

Total Time 25 mins

Course Side Dish

Cuisine Southwestern

Servings 10

Ingredients

  

1x2x3x

• The Slaw
• 1 head green cabbage shredded
• 1 head purple cabbage shredded
• 2 cups corn kernels
• 2 jalapeño peppers thinly sliced and seeds removed
• 1 bunch of scallions diced
• The Dressing
• 1 ripe avocado
• 1/3 cup lemon juice
• 1/3 cup extra virgin olive oil
• 1/3 cup water
• 1/2 tsp. salt

Instructions

 

• Combine all slaw ingredients in a large bowl. Puree all dressing ingredients in a blender. Pour dressing over slaw and mix to combine. Store in an airtight container overnight or for several hours before serving.

Keyword gluten free, low fat, vegetarian, healthy

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