Cilantro-Lime Southwestern Slaw

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

Citrusy

Tangy

Crunchy

Creamy

Flavorful

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.

Ingredients 

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.

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.

Method: 

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.