Enjoy the bounty of fresh Ontario produce in this colourful coleslaw dressed in Mexican flavours – a guaranteed crowd-pleaser. For a spicy, smoky flavour, add 2 tsp (10 mL) minced chipotle in adobo sauce to the dressing.

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Servings: 6 to 8

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Ingredients

  • 1/3 cup (75 mL) light mayonnaise
  • 2 tbsp (25 mL) cider vinegar
  • 1 tbsp (15 mL) fresh lime juice
  • 1/2 tsp (2 mL) each ground cumin and salt
  • 2 corn or whole wheat tortillas (small)
  • Chili powder
  • 5 cups (1.25 L) shredded Ontario Green Cabbage
  • 1 cup (250 mL) cooked Ontario Corn kernels
  • 1 Ontario Field Tomato, seeded and chopped
  • 1 Ontario Carrot, grated
  • 1/4 cup (50 mL) each sliced Ontario Red Onion and Ontario Radishes
  • 1/4 cup (50 mL) chopped fresh Ontario Coriander
  • Ontario Leaf, Boston or Bibb Lettuce leaves

Instructions

In small bowl or measuring cup, whisk together mayonnaise, vinegar, lime juice, cumin and salt.

Lightly brush one side of tortillas with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on High for 1 minute and 30 seconds or until crisp.

In large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and coriander; toss with dressing. Line serving platter with lettuce leaves. Top with slaw; garnish with chili tortilla strips.

Tip: You will need about one-third of a green cabbage to make 5 cups (1.25 L) shredded.

Nutritional information

1 Serving (When recipe serves 8):

  • PROTEIN: 2 grams
  • FAT: 4 grams
  • CARBOHYDRATE: 15 grams
  • CALORIES: 96
  • SOURCE OF FIBRE