So I have never been a fan of coleslaw. I remember eating it a few times with my grandpa, a big Church’s Fried Chicken fan, when I was really little, but other than that, I’ve never liked it.
Enter my Aunt Rose Anne. Seriously, my aunt does not know how to make food that doesn’t taste good. I always make it a point to try whatever food she makes. We were back home for Christmas three years ago, and she made some Asian Slaw that was really good. Then we were back home again that summer, and she brought Fiesta Slaw to a family pool party. And I went back for seconds. And thirds.
Y’all, this stuff is good!
So, I thought I’d share the recipe here with all of you so that you can enjoy the yumminess. It’s a great dish for backyard BBQs.
1 pkg. coleslaw
1 can black beans, rinsed and drained
1 can sweet corn, drained
1/2 red bell pepper, diced
1/3 purple onion, diced
1 fresh jalapeno, diced
1 small can sliced ripe olives
1/2 bunch cilantro
Put all slaw ingredients in a gallon ziplock bag and set aside.
3/4 c. mayonnaise or Greek yogurt
1 T. red wine vinegar
1 to 1-1/2 Tbsp raw cane sugar
1/4 tsp cumin
Salt and pepper to taste
Mix all dressing ingredients together in a bowl and pour into the slaw filled ziplock. Close the ziplock and shake to mix. Pour slaw into a serving bowl. Serve with crushed tortilla chips or tortilla strips on top.