Corn Black Bean & Cabbage Salad
|1/2 head green cabbage, shredded|
|1/2 head red cabbage, shredded|
|2 carrots, grated|
|1/8 Cup olive oil|
|1/4 Cup BBF Coconut Vinegar||
132 in stock
|1/3 Cup BBF Organic Agave||
111 in stock
|1/2 Cup low-fat miracle whip or mayonnaise|
|1 tsp celery seeds|
|1 tsp salt|
|1 tsp pepper|
Whisk dressing ingredients together until smooth and creamy. In large bowl, combine cabbages and carrots.
Add dressing and mix. Refrigerate for at least 30 minutes before serving.
Makes 20 servings
Serving Size: 1/2 cup
Tips and Notes:
For a thicker and tarter dressing, add juice from 1/2 lemon and 1/4 cup buttermilk.
This can be mixed up to 24 hours before serving. For a quick salad, use a prepackaged coleslaw mix.