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Zesty coleslaw with tortilla triangles

A Mexican twist on an old favourite. Beans add protein and flavour
Recipe and photo provided by CanolaInfo.org
Zesty coleslaw with tortilla triangles on a white plate.
12 servings / 25 min

Prep 15 min / Cook 10 min

Ingredients

Dressing:

  • 1/4 cup (50 mL) canola oil
  • 3 tbsp (45 mL) lime juice
  • 2 tsp (10 mL) lime zest
  • 1 clove garlic, minced
  • 1/4 cup (50 mL) chopped cilantro
  • 1 chipotle pepper (in adobo sauce), finely chopped
  • 6 whole wheat tortillas (8 in/20 cm), cut into triangles

Salad:

  • 1 bag (16 oz/450 g) coleslaw mix
  • 1/2 cup (125 mL) sliced celery
  • 1 orange pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 1/4 cup (50 mL) finely diced red onion
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
Directions
  1. To prepare dressing, combine all dressing ingredients. Mix well and set aside.
  2. Place tortilla triangles on foil lined baking sheet. Brush tops with adobo sauce from chipotle pepper. Bake at 375 °F (190 °C) until toasted and crispy, about 8-10 minutes. Set aside.
  3. Place coleslaw mix in large salad bowl. Add remaining salad ingredients (except for tortillas triangles) as well as dressing and toss ingredients to mix. Serve coleslaw with toasted tortilla triangles.
Nutritional info per serving (1 of 12)
  • Calories 190
  • Protein 7 g
  • Total fat 7 g
    Saturated fat 0 g
    Cholesterol 0 mg
  • Carbohydrates 26 g
    Fibre 7 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 105 mg
  • Potassium 303 mg