My five-year-old now eats three whole tacos on taco night! Must be all that running around he does.
But seriously, the child is growing like a weed, and I can’t even believe how grown-up he is all of a sudden.
Can someone please hand me a tissue?
I love crunchy slaw on tacos. This Cilantro-Lime Southwestern slaw is all that and a bag of chips. It is
And gives tacos that wow factor.
Plus, there are loads of vegetables in it. AND it is so colorful. I love it when vegetables add color to my plate.
1/2 head of green cabbage
1/2 head of purple cabbage
One bell pepper, chopped. red, orange or yellow would be best
One cup of frozen corn. Thawed, but not hot.
one carrot, chopped
1-3 sprigs of cilantro for garnish
Juice of one lime.
Two green onions- chopped
1/2 cup of cilantro dressing.
1/2 cup of fresh cilantro
1/2 cup of yogurt – you can use avocado to make this vegan
juice of one lime
One garlic clove
1/2 cup of oil olive oil or canola oil – or water.
One teaspoon of white wine vinegar
1/8 teaspoon cumin
dash of salt.
Chop cabbage, bell peppers, carrots, and green onions. Thaw corn, but don’t cook it to be hot. Stir all the veggies into a bowl. Prepare the cilantro-lime dressing in a food processor and fold it into the vegetables. Garnish with cilantro and lime. Store in the fridge until you are ready to eat it.