gluten free, dairy free, vegan
Serves 4
Ingredients
Slaw
- 1 tbsp olive oil
- 1 corn cob, kernelled
- 2 medium carrots (orange, purple or yellow), cut into thin 3cm long sticks
- 2 heaped cups red cabbage, finely shredded
- 2 heaped cups shredded plain cabbage, finely shredded
- 3 radishes, cut into thin slices
- ½ red onion, thinly sliced
- A generous handful of coriander, roughly torn
- 1 400ml can black beans, drained and rinsed
- 1 avocado, cut into small cubes
Tahini chipotle dressing
- 1 lime, juiced (about 4 tbsp juice)
- 2 tbsp hulled tahini
- ½ -1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil oil
- 3 tbsp chipotle hot sauce
Crispy tortilla strips*
- 3 corn tortillas, cut into strips*
- A drizzle of olive oil
- Salt and pepper
*alternatively, you can use corn chips in which case they do not need to be baked
How to make
- Heat the olive oil in a frypan and add the fresh corn kernels to it, frying them until they are golden and slightly charring. Turn the pan off and leave the corn kernels to cool
- In a large mixing bowl, combine the carrots, cabbages, radishes, red onion, half the coriander, black beans and half the avocado until everything is evenly mixed. Set aside
- In a small bowl, add all the dressing ingredients and whisk together until smooth. Taste the dressing and adjust it to your preferred taste. I like mine quite spicy but you might like yours with more lime
- Pour half of the prepared dressing over the salad ingredients and toss with your hands, ensuring the dressing evenly coats everything. Add the other half of the dressing, toss again and then transfer the salad to a serving bowl
- Make the crispy tortillas by heating your oven to 180 degrees and lining a baking tray with baking paper. Line the cut strips along the prepared baking tray, making sure they do not touch each other. Drizzle olive oil over the strips and give them a generous sprinkle of salt and pepper. Place in the oven to bake for around 10 minutes or until the tortillas are golden and crisp. Remove from the oven and allow to cool slightly
- To finish the salad off, garnish with the remaining coriander and avocado and top with some of the crispy tortillas serving the remainder on the side for everyone to grab as they eat
Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.
Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.
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@naturomedico on Instagram for more healthy eating inspiration!