Ingredients
Scale
- 1/2 medium green cabbage, finely chopped
- 1/2 small purple cabbage, finely chopped
- 1 red bell pepper, diced
- 1 cup corn kernels, fresh or thawed
- 1 small red onion or 3 green onions, finely sliced
- 1 jalapeño, seeded and minced, to taste
- Small bunch of cilantro, chopped
- 1 can black beans, rinsed and drained (optional)
- 1 ripe avocado, diced (optional)
- 1/3 cup pepitas or crushed tortilla chips (optional)
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, grated
- Salt and black pepper to taste
Instructions
- Chop the cabbage into fine confetti.
- Make the dressing by whisking lime juice, olive oil, honey, chili powder, cumin, garlic, salt, and pepper.
- Toss cabbage with bell pepper, corn, onion, jalapeño, and cilantro. If using black beans and avocado, add them last.
- Pour in the dressing and toss until everything is coated.
- Finish with pepitas or crushed tortilla chips right before serving.
Notes
For added flavor, char the corn in a hot skillet and let the dressed salad rest for 10 minutes before serving. You can also add a spoonful of Greek yogurt to the dressing for a creamier version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Raw
- Cuisine: Southwestern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg