Coleslaw. Normally, when we think of coleslaw, images of creamy, gooey mixture that goes STRAIGHT to the hips comes to mind. Honestly, while it may TASTE good…we avoid it like the plague! So, often times, that little bag of shredded cabbage and carrots gets past over for lettuce. I did that for a very LONG time. Then, all of a sudden, I started seeing that rich bag of nutrients in a different light.
Mexican Coleslaw
1 Bag of Coleslaw Mix (shredded cabbage and carrots)
1 Bunch of cilantro, chopped
2 Tbsp of pickled Jalapeno Juice
Optional: rinsed black beans, drained corn, julienne Jicama
Toss EVERYTHING together in a bowl and cool for 1 hour. Use on tacos, burritos, tostadas…where ever you would use lettuce!
Greek Coleslaw
1 Bag of Coleslaw Mix
2 Tbsps of chopped, fresh oregano
Zest from 1 Lemon
2 Tbsps Lemon Juice
1 Tbsp Extra Virgin Olive Oil
1 smashed and chopped clove of garlic
Optional: chopped greek olives and fresh tomatoes
Toss EVERYTHING together in a bowl and cool for 1 hour. Use to top grilled chicken sandwiches, gyros, or on the side of greek styled BBQ meats.
Mango Coleslaw
1 Bag of Coleslaw Mix
2/3 cup of Mango Chutney
3/4 cup Greek Style Yogurt
Toss EVERYTHING together in a bowl and cool for 1 hour! Use on top of sandwiches or as a side at a BBQ!!!
