Name: Mexican Coleslaw with Whole Wheat Tortilla Triangles
Ingredients: Dressing:1/2 cup canola oil 125 mL; 1/4 cup lime juice 60 mL; 2 tsp lime zest 10 mL; 1 clove garlic (minced 1); 1/4 cup chopped cilantro 60 mL; 1 chipotle pepper (in adobe sauce, finely chopped 1); Salad:6 whole wheat tortillas (cut into triangles 6); 1 bag (16oz/450g coleslaw mix 1); 1/2 cup sliced celery 125 mL; 1 orange pepper (seeded and diced 1); 1 red pepper (seeded and diced 1); 1 jalapeno pepper (seeded and diced 1); 1/4 cup finely diced red onion 60 mL; 1 can (19oz/540 mL black beans, drained and rinsed 1)

Mexican Coleslaw with Whole Wheat Tortilla Triangles

Print Recipe Pin Recipe

Servings

Ingredients

Dressing:1/2 cup canola oil 125 mL
1/4 cup lime juice 60 mL
2 tsp lime zest 10 mL
1 clove garlic minced 1
1/4 cup chopped cilantro 60 mL
1 chipotle pepper in adobe sauce, finely chopped 1
Salad:6 whole wheat tortillas cut into triangles 6
1 bag 16oz/450g coleslaw mix 1
1/2 cup sliced celery 125 mL
1 orange pepper seeded and diced 1
1 red pepper seeded and diced 1
1 jalapeno pepper seeded and diced 1
1/4 cup finely diced red onion 60 mL
1 can 19oz/540 mL black beans, drained and rinsed 1

Instructions

Preparation

1 To prepare dressing combine canola oil, lime juice, lime zest, garlic, cilantro and chipotle pepper. Mix well and set aside.2 Place tortilla triangles on foil lined baking sheet. Brush tops with adobe sauce from chipotle pepper. Bake at 375F (190C) until toasted and crispy, about 8-10 minutes. 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 tortilla triangles.
Source: canolainfo.org