Mexican, Salad
DRESSING:
1 lime (juiced)
rice vinegar
1/4 c oil (light flavored)
1 T OJ concentrate
3 T cilantro
1 t chipotle
lots cumin, ground
coriander, ground
1/2 t salt (or to taste)
pepper
SALAD:
1/2 head green cabbage
1 can corn
15 oz can black bean
1 red bell pepper
2-4 scallions
1 avacado (optional)
1. Chop cabbage and put in fridge with cold water while you make the dressing and chop the rest of the vegetables.
2. Juice lime and add rice vinegar to make 3 T and pour in a small jar. Add OJ concentrate, cumin (at least 2 tsp., add more to taste, possibly much more), coriander, salt and pepper. Shake to mix. Chop cilantro and add to dressing. Add chipotle, shake.
3. Chop scallions, red pepper, open corn, open beans rinse and drain. Chop any of the optional veggies.
4. Drain cabbage well, add veggies and dressing, toss thoroughly, and refrigerate for at least 1 hour.
Rating: 4/5 stars
Source: Krissa's brain
The salad dressing is very flexible. Takes LOTS of cilantro and LOTS of cumin. Can taste a little too salty on its own - it has to flavor the cabbage and the beans. You can toss just about anything you want into the slaw - could put cherry tomatoes, or green chilis as well.