1 14 oz bag of shredded cabbage, carrot coleslaw
2 Tb white sugar
1 Tb kosher salt
- 1/4 cup mayonnaise
- 1 T apple cider vinegar
- 1/2 tablespoons Dijon mustard
- 1/8 tsp freshly ground black pepper
- 1 1/2 TB sugar
- 1/4 tsp celery seed
For the Slaw Mix: Large bowl, toss coleslaw mix with sugar and salt to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Use a salad spinner and spin dry. Set aside.
For the Dressing: Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogeneous.
Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.
2 cups cubed sweet potato
or taco seasoning
1 tsp olive oil
1-2 Tb minced onion
1 can (15 oz) drained and rinsed black beans
1/4 cup vegetable broth
1 medium avocado
1/2 c plain Greek yogurt or plain silk yogurt for vegan
~ 1 Tb fresh lime juice
Apple Pico de Gallo
diced apple not peeled
diced red onion
diced seedless cucumber
minced parsley or cilantro
~1 Tb fresh lime juice
charred in pan approx. 2 min per side or over flame
Pico de Gallo should be made first so flavors have time to meld.
Avocado sauce- mash avocado. Add yogurt, garlic, ~1 Tb lime juice salt and pepper to taste.
Toss sweet potato with oil, cumin, chili powder, and garlic powder. OR~ taco seasoning.
Bake at 400 degrees for 15 minutes, stir, then continue for an additional 15 minutes.
Black beans- Oil in pan over medium heat. Add onion cook 3 minutes add cumin, cook 1 minute. Add beans to pot with 1/4 cup vegetable broth. Heat through.
Tortilla, potato, avocado sauce, pico.