Mexican slaw
02 May 2017
Roberta Nelson

Roberta Nelson

RECIPE: Mexican slaw with tahini chipotle dressing

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The salad is no longer a side dish! This tasty slaw will fill your stomach right to its edges.

A hearty salad is one that fills you up, keeps you firing and doesn’t leave you asking for more. It’s not a side salad, it’s not just an added dose of greens, it’s a complete and balanced meal for you to enjoy.

This hearty slaw salad is full of strong Mexican flavours and reminds me of the inside of a burrito. It’s vegan yet still creamy with a luscious and spicy tahini dressing making it a healthier option to the traditional coleslaw you probably know.

The freshness of coriander, the little hit of protein from the black beans and the best topper - crispy tortilla strips! make this salad one of my favourites with vibrant flavours, beautiful textures and whole lot of beneficial nutrients that our bodies need.

The best thing about slaw is that it’s loaded with cruciferous vegetables. Cruciferous vegetables are things like broccoli, kale, radish and cabbage and in terms of nutrition this group of vegetables tops the lot.

Cruciferous vegetables are full of beta-carotene, vitamin C, folic acid and fibre making them one of the most nutritious pack of vegetables we’ve got. Having cabbage and radish at the base of this salad makes this salad incredibly good for you and much more nutritious than if it was a base of standard lettuce.

Enjoy it on its own or roast some sweet potato chips, fry some tofu or even top with some spicy grilled chicken.
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gluten free, dairy free, vegan

Serves 4

Ingredients

Slaw

  • 1 tbsp olive oil
  • 1 corn cob, kernelled
  • 2 medium carrots (orange, purple or yellow), cut into thin 3cm long sticks
  • 2 heaped cups red cabbage, finely shredded
  • 2 heaped cups shredded plain cabbage, finely shredded
  • 3 radishes, cut into thin slices
  • ½ red onion, thinly sliced
  • A generous handful of coriander, roughly torn
  • 1 400ml can black beans, drained and rinsed
  • 1 avocado, cut into small cubes

Tahini chipotle dressing

  • 1 lime, juiced (about 4 tbsp juice)
  • 2 tbsp hulled tahini
  • ½ -1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil oil
  • 3 tbsp chipotle hot sauce

Crispy tortilla strips*

  • 3 corn tortillas, cut into strips*
  • A drizzle of olive oil
  • Salt and pepper
*alternatively, you can use corn chips in which case they do not need to be baked

How to make

  • Heat the olive oil in a frypan and add the fresh corn kernels to it, frying them until they are golden and slightly charring. Turn the pan off and leave the corn kernels to cool
  • In a large mixing bowl, combine the carrots, cabbages, radishes, red onion, half the coriander, black beans and half the avocado until everything is evenly mixed. Set aside
  • In a small bowl, add all the dressing ingredients and whisk together until smooth. Taste the dressing and adjust it to your preferred taste. I like mine quite spicy but you might like yours with more lime
  • Pour half of the prepared dressing over the salad ingredients and toss with your hands, ensuring the dressing evenly coats everything. Add the other half of the dressing, toss again and then transfer the salad to a serving bowl
  • Make the crispy tortillas by heating your oven to 180 degrees and lining a baking tray with baking paper. Line the cut strips along the prepared baking tray, making sure they do not touch each other. Drizzle olive oil over the strips and give them a generous sprinkle of salt and pepper. Place in the oven to bake for around 10 minutes or until the tortillas are golden and crisp. Remove from the oven and allow to cool slightly
  • To finish the salad off, garnish with the remaining coriander and avocado and top with some of the crispy tortillas serving the remainder on the side for everyone to grab as they eat

Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.

Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.

Follow @naturomedico on Instagram for more healthy eating inspiration!