Ridiculously Easy Southwestern Coleslaw

Name: Ridiculously Easy Southwestern Coleslaw
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons agave nectar (or other sweetener); 1 mediums cabbage; 2 carrots; 1 hot chile peppers, thinly sliced or chopped; 0 teaspoons cumin; 2 Tbsps lime juice; 5 Tbsps salsa verde; 6 servings salt to taste; 2 Tbsps vegan mayo or lite silken tofu

You can never have too many side dish recipes, so give Ridiculously Easy Southwestern Coleslaw a try. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 43 calories, 2g of protein, and 1g of fat per serving. From preparation to the plate, this recipe takes around 10 minutes. A mixture of chile peppers, salt, salsa verde, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Remove and discard the core of the cabbage, and cut cabbage in half. Use a food processor fitted with a shredding disk to shred the cabbage and carrots.

Ingredients you will need

Cabbage

Carrot

Equipment you will use

Food Processor

Place in a serving bowl along with the sliced chile pepper.

Ingredients you will need

Chili Pepper

Equipment you will use

Bowl

Whisk all remaining ingredients together until smooth. (If you’re using silken tofu, you may need to blend it in a small blender or food processor.)

Ingredients you will need

Silken Tofu

Equipment you will use

Food Processor

Blender

Whisk

Add the dressing to the cabbage and mix well.

Ingredients you will need

Cabbage

Add salt to taste. Cover and allow to marinate in the refrigerator for at least an hour. Check seasonings before serving and add more salsa, lime juice, cumin, or salt if necessary.

Ingredients you will need

Lime Juice