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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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We definitely tweeked this recipe that we found in our local Post-Dispatch paper. We substituted shaved fresh turnups for the regular cabbage coleslaw mix. This is great!! Would be good as topping for taco's or as a topper for hamburgers. Ingredients:
6 cups shredded turnips |
15 ounces canned black beans, rinsed and drained |
1 cup chopped fresh cilantro |
1 1/2 seeded and diced tomatoes |
1 cup diced red onion |
2 seeded and finely diced jalapenos |
2 pitted peeled and diced avocados |
3/4 cup fresh lemon juice |
3 tablespoons apple cider vinegar |
2 tablespoons olive oil |
1 teaspoon ground cumin |
1 teaspoon sugar |
Directions:
1. Place shredded turnips, black beans, cilantro, tomato, red onion, jalapeno, and avocado in large salad bowl.
2. In small bowl, whisk together lime juice, vinegar, olive oil, cumin, and sugar. Pour over coleslaw mixture and toss gently.
3. Serve immediately or refrigerate for a few hours until chilled thoroughly.
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