A frozen delicacy that will transport you back to eating marshmallows by the fire.
| Prep Time: | 45 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed.
- 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.
- Pour dressing over cabbage mixture and toss to coat evenly.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 19 g |
| Protein | 16 g |
| Saturated Fat | 12 g |
| Sodium | 792 mg |
| Sugars | 14 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This slaw is a wonderful topping for tacos! I’ve made it for fish and shrimp tacos and even tried it with shredded chicken last night. I think it’s great for a vegetarian option as well. If you have a sweet potato filling or even just sliced avocados, this slaw will elevate your taco game! Warning: this recipe makes A LOT of slaw. I usually have leftovers for a few days and end up having to toss some. If only I could remember to half it.
Not the prettiest of slaws but the flavor was great. It needed more salt than the recipe called for and I also think subbing some of the green bell pepper for jalapeno would have made it better. Overall good recipe though and great on a taco or for a side dish at a picnic.