When I was at the store last week, I got a great deal on colored bell peppers. We aren’t big green pepper fans in our house, but give us red, yellow or orange anytime. I try to keep them sliced in baggies so the kids can grab them for a quick snack. We especially like to dip them in hummus — it is so delicious.
Those of you who are regular readers of our blog know that my family loves the flavors in Southwestern food. I had some leftover grilled fajita chicken strips and my bag of colored peppers. Normally I would saute onions and peppers in some olive oil, but it was really hot and I didn’t feel like turning on the stove top. I was looking through my recipes, came across my Chipotle Grilled Chicken Tacos with Pineapple Slaw, and thought maybe a Southwestern slaw would make an easy summer dinner. This would also be yummy served as a side to other grilled meats or burgers.
- ¼ cup light mayo
- ¼ cup light sour cream
- ¼ cup freshly squeezed lime juice
- 2 cloves garlic, minced (1 teaspoon)
- 2-3 tablespoons minced cilantro, or to taste
- ½ teaspoon hot sauce
- ¼ to ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bag (10 ounce) cabbage or equal amount chopped cabbage, about 4½ cups
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 5-6 green onions, chopped
- Whisk the dressing ingredients together in a small bowl until combines. Set aside.
- In a medium bowl, mix the cabbage, red bell pepper, orange bell pepper, and the green onions. Toss to combine. Add the dressing and toss to combine. Place in the fridge for 2-3 hours to let the flavors combine.
- Serve with grilled fajita chicken on tortillas or as a side dish.
Linked to these great parties:
Buns In My Oven What’s Cookin’ Wednesday
Everyday Mom’s Meals Church Supper