Ingredients
- 1 green cabbage, thinly sliced after being carefully cored,
- 1 can of black beans, drained and rinsed, weighing 15 ounces,
- 2 cups of corn, thawed after being frozen,
- Grated carrots amounting to 2 cups,
- Diced bell peppers, totaling 2,
- 1 cup of cilantro that has been chopped finely.
- For the Cilantro-Lime Dressing:
- 1 ½ cups of sour cream,
- 1 ½ cups of freshly chopped cilantro,
- 3 green onions, chopped, using only the green parts,
- Juice and zest extracted from 2 limes,
- 1 clove of garlic,
- ½ teaspoon of kosher salt,
- A pinch of cayenne pepper.
Step 1
Mix together a colorful medley of cabbage, black beans, sweet corn, crunchy carrots, vibrant bell peppers, and a generous helping of fresh cilantro in a spacious bowl. Gently toss the ingredients to create a harmonious blend of flavors and textures.
Step 2
In a separate bowl, combine the tangy sour cream, fragrant cilantro, zesty green onions, freshly squeezed lime juice and zest, pungent garlic, a pinch of salt, and a hint of cayenne pepper. Using a food processor, pulse these ingredients together for a few seconds until they form a smooth and creamy dressing.
Step 3
Lastly, drizzle the flavorful dressing over the vegetable mixture and toss everything together until each ingredient is evenly coated. This refreshing and vibrant salad is now ready to be enjoyed!
Extra Tips & Suggestions
- 1. Embrace the Mason Jar Magic: Layer your veggie taco slaw in a mason jar starting with the heartiest ingredients at the bottom, like shredded cabbage and carrots, then add the lighter toppings on top. This way, when you're ready to enjoy your taco slaw, simply give the jar a shake to mix everything together.
- 2. Freeze the Goodness: If you want to make a big batch of veggie taco slaw, consider freezing individual portions in reusable silicone bags. This way, you can simply thaw them out as needed for a quick and tasty meal.
