Mexican Coleslaw with Whole Wheat Tortilla Triangles

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Mexican Coleslaw with Whole Wheat Tortilla Triangles
  • ServingsServings

Ingredients

  • Dressing:1/2 cup canola oil 125 mL
  • 1/4 cup lime juice 60 mL
  • 2 tsp lime zest 10 mL
  • 1 clove garlic, minced 1
  • 1/4 cup chopped cilantro 60 mL
  • 1 chipotle pepper (in adobe sauce), finely chopped 1
  • Salad:6 whole wheat tortillas, cut into triangles 6
  • 1 bag (16oz/450g) coleslaw mix 1
  • 1/2 cup sliced celery 125 mL
  • 1 orange pepper, seeded and diced 1
  • 1 red pepper, seeded and diced 1
  • 1 jalapeno pepper, seeded and diced 1
  • 1/4 cup finely diced red onion 60 mL
  • 1 can (19oz/540 mL) black beans, drained and rinsed 1

Preparation

Preparation

1 To prepare dressing combine canola oil, lime juice, lime zest, garlic, cilantro and chipotle pepper. Mix well and set aside.
2 Place tortilla triangles on foil lined baking sheet. Brush tops with adobe sauce from chipotle pepper. Bake at 375F (190C) until toasted and crispy, about 8-10 minutes. Set aside.
3 Place coleslaw mix in large salad bowl. Add remaining salad ingredients ( except for tortilla triangles) as well as dressing and toss ingredients to mix. Serve coleslaw with toasted tortilla triangles.

Source: canolainfo.org