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Cowboy Coleslaw

A hearty twist on traditional coleslaw with black beans, corn, and southwestern spices that makes it filling enough to serve as a light meal.
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Prep Time 15 minutes
Servings: 8
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 medium head green cabbage, finely shredded (about 6 cups)
  • 2 large carrots, grated
  • 1 red bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 4 green onions, sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Method
 

  1. Start by shredding your cabbage into thin, bite-sized pieces. Grate your carrots using the large holes of a box grater for the perfect thickness. Dice the red bell pepper into small, uniform pieces.
  2. In a large mixing bowl, combine the shredded cabbage, grated carrots, diced bell pepper, black beans, and corn. Toss everything together gently with your hands or a large spoon.
  3. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, cumin, and smoked paprika. Taste and adjust seasoning for a balance of creamy, tangy, and slightly sweet.
  4. Pour the dressing over the vegetable mixture and toss thoroughly until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Use pre-shredded coleslaw mix to cut prep time in half. Don't overdress the slaw - start with less and add more if needed. Salt cabbage lightly and squeeze out excess moisture to prevent watery slaw. Add dressing no more than 2-4 hours before serving. Store in refrigerator for up to 3 days. Does not freeze well due to mayonnaise-based dressing.