Nutrition info - Recipes

Tex-Mex Slaw

When you grow bored of the same old salads, go west...as in the southwest. This scrumptious southwestern salad can actually double as a main dish. Toss in some grilled chicken for a high-protein punch. Lettuce entice you with this enjoyable offering.

Tex-Mex Slaw


For 1 people

  • 3 cup(s) shredded green cabbage
  • 1 cup(s) shredded purple cabbage
  • 2 large sweet red peppers
  • 2 medium carrots, grated
  • 4 large scallions, chopped
  • 1 3/4 cup(s) can organic black beans, drained and rinsed
  • 1 3/4 cup(s) can organic whole sweet corn, drained or 1-1/2 cups cooked fresh corn
  • 2 cup(s) shredded or diced cooked chicken (optional)
  • 1 dash(es) salt, to taste
  • 2 tablespoon(s) creamy tomato dressing
  • 2 cup(s) juicy, vine-ripened tomatoes (about 3 medium), coarsely chopped
  • 1 cup(s) low-fat yogurt
  • 1 cup(s) low-fat sour cream
  • 3 tablespoon(s) apple cider vinegar
  • 3 cloves garlic, peeled & chopped
  • 1 tablespoon(s) ground cumin, preferably freshly ground
  • 1/3 tablespoon(s) ground coriander seeds, preferably freshly ground
  • 1 teaspoon(s) chili powder (or more to taste)
  • 1 teaspoon(s) salt


In a large bowl, combine green cabbage, purple cabbage, red peppers, carrots, black beans, and corn. Stir in chicken if desired. Add 2 cups dressing and mix well, adding another 1/2 cup dressing if desired. Salt to taste. Serve immediately, or for best flavor, chill for several hours or overnight. Slaw will keep in the fridge for 2 to 3 days.
Dressing: Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick. Store in refrigerator for up to 3 days.


No Cooking Needed

Nutrition facts

  • Kcal: 2511.46 kcal
  • Fibers (g): 61.9g
  • Sodium (mg): 5071.18mg
  • Carbs: 248.12g
  • Fat: 106g
  • Saturated fat (g): 38.8g
  • Proteins: 146.25g