Until the age of 9 I grew up eating coleslaw at least three times a week. This is because in Colombia cabbage is a much more common and affordable vegetable than lettuce, spinach or any other green. Also, the idea of purchasing salad dressings in a bottle is a relatively new concept for many Colombians, many of which still prefer to use lime juice, vinegar and mayonnaise as the optimal salad dressing.
This Latin Coleslaw is a personal favorite because it reminds me of my childhood. You will find this dish is a perfect combination of flavours. The sweetness of the honey mingles with the freshness of the cilantro and is balanced by the acidity of the freshly squeezed lime juice. The perfect bite is achieved with the crunch of the cabbaged and the familiar mixture of black bean and sweet corn. Enjoy!
Ingredients:4 cups shredded green cabbage ½ cup frozen corn kernels (boil and drain before using) ½ cup chopped red pepper ½ cup can black beans (rinse and drain before using) ¼ to ½ cup chopped fresh cilantro
For the dressing:2 tablespoons cider vinegar 1 teaspoon honey 1 tablespoon fresh lime juice 3 tablespoons plan fat free yogurt 2 tablespoons reduce fat mayonnaise 1 teaspoon ground cumin 1 teaspoon salt
- I prefer to use fresh cabbage because the taste and bite can’t compare to store bought slaw. However I don’t always have time and will settle for a pre-cut bag of cabbage during the busy workweek. If using fresh cabbage you may cut it finely with a knife or use your food processor.
- In a salad bowl with a lid combine the cabbage, frozen corn, red pepper and black beans
- In a separate bowl combine the cider vinegar, honey, lemon juice, yogurt, and mayonnaise, mix these ingredients until the honey has dissolved well. Add cumin, salt and mix again.
- Combine your dressing mixture with the vegetables, add cilantro and toss.
- You may enjoy it at this point but if you prefer your slaw a bit soft, cover and return to the refrigerator where it can marinade for one or two hours.