Zesty Coleslaw with Whole Wheat Tortilla Triangles
Courtesy of CanolaInfo 12 Servings • 15 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| Dressing: |
| 1/2 c. canola oil (125 mL) |
| 1/4 c. fresh lime juice (60 mL) |
| 2 tsp. grated lime peel (10 mL) |
| 1 clove garlic, minced |
| 1/4 c. chopped cilantro (60 mL) |
| 1 chipotle pepper (in adobo sauce), finely chopped |
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| 6 whole wheat tortillas, cut into triangles |
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| Salad: |
| 1 bag (16-oz./450 g) cole slaw mix |
| 1/2 c. sliced celery (125 mL) |
| 1 orange pepper, seeded and diced |
| 1 red pepper, seeded and diced |
| 1 jalapeno pepper, seeded and diced |
| 1/4 c. finely diced red onion (60 mL) |
| 1 can (19 oz./540 mL) black beans, drained and rinsed |
Directions:
1. To prepare dressing, combine all dressing ingredients. Mix well and set aside.
2. Place tortilla triangles on foil lined baking sheet. Brush tops with adobe sauce from chipotle pepper. Bake at 375°F (190°C) until toasted and crispy, about 8-10 min. Set aside.
3. Place coleslaw mix in large salad bowl. Add remaining salad ingredients (except for tortilla triangles) as well as dressing and toss ingredients to mix. Serve coleslaw with toasted tortillas.
Servings size: 1/2 c. (125 mL)
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 200; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 26g; Fiber: 7g; Protein: 7g; Sodium: 100mg;