Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 5-6 servings
A zesty cole slaw fully packed with southwest flavors! Shredded cabbage, black beans, corn, red onion, tomatoes (jalapeno optional) and toasted pepitas dressed with an avocado, lime and cilantro dressing.
1 big, ripe Haas avocado, peeled and cubed
1/2 cup buttermilk
1 tablespoon mayonnaise (like Hellmann’s Canola)
1 small garlic clove, chopped
2-3 tablespoons fresh lime juice
1 tablespoon white wine vinegar
2 tablespoons fresh cilantro, chopped
coarse salt and fresh black pepper
3 heaping tablespoons pepitas (pumpkin seeds)
4-5 cups shredded cabbage (pre-bagged cole slaw mix is ok)
2/3 cup cooked corn
2/3 cup cooked black beans
1/3 cup fresh tomatoes, diced small
1/3 cup red onion, diced small
1 jalapeno, ribs and seeds removed, diced (optional)
- In the bowl of a food processor pulse avocado with buttermilk, mayo, garlic, 2 tablespoons lime juice and vinegar until combined. Stir in cilantro, season to taste with salt and pepper and additional lime juice if desired.
- In a small skillet over medium heat toast the pepitas about 5 minutes, stirring a few times. Chop them up or leave them whole (I left them whole).
- To a large mixing bowl add the cabbage, corn, black beans, tomatoes, onion, pepitas and jalapeno if using. Add 1/2 the dressing and mix, adding additional dressing as needed. Season to taste with additional salt and pepper and more chopped cilantro if desired. Refrigerate at least one hour before serving. Mix well before serving.