Ingredients
- 1 small head green cabbage, cored and thinly sliced
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 2 cups grated carrots
- 2 bell peppers, diced
- 1 cup chopped cilantro
- Cilantro-Lime Dressing:
- 1 ½ cups sour cream
- 1 ½ cups chopped fresh cilantro
- 3 green onions, green parts only, chopped
- 2 limes, zested and juiced
- 1 clove garlic
- ½ teaspoon kosher salt
- 1 pinch cayenne pepper
Why This Recipe Is A Must Try
Fresh, vibrant, and packed with crunchy vegetables. The creamy dressing adds a zesty kick without being heavy. It’s a perfect light meal or side that feels indulgent yet healthy.
Cooking Advice
- Use a sharp knife to finely shred the cabbage and carrots for the best texture.
- Let the slaw sit for 10 minutes before serving to allow flavors to meld.
- Adjust the lime juice in the dressing to your taste for the perfect balance of tanginess.
- Let the slaw sit for 10 minutes before serving to allow flavors to meld.
- Adjust the lime juice in the dressing to your taste for the perfect balance of tanginess.
Step 1
Stir the cabbage, black beans, corn, carrots, bell peppers, and about a cup of chopped cilantro in a big bowl. Give everything a gentle toss so it’s combined but still has some crunch.
Step 2
Grab a food processor and add the sour cream, the rest of the cilantro, green onions, lime juice and zest, garlic, salt, and a pinch of cayenne. Pulse it a few times until the dressing is smooth and well blended.
Step 3
Drizzle the creamy cilantro-lime dressing over the veggie mix, then toss everything together until the slaw is evenly coated.
Step 4
Give it a taste and adjust the seasoning if you need to, then it’s ready to serve!
Great Ways To Serve
Serve alongside grilled vegetables or black beans for a complete meal. It also pairs well with crispy tortilla chips or stuffed inside warm tortillas for a fun twist. Garnish with extra cilantro or sliced avocado for added freshness.
Storage & Reheating
Store the slaw and dressing separately in airtight containers in the refrigerator. The slaw will stay crisp for up to 3 days, but the dressing is best used within 2 days for optimal flavor and creaminess.
