- Add cabbage, beans, zucchini and avocado to a bowl with a sealable lid
- In a separate bowl mix the chipotle rub and apple cider vinegar then add to the salad.
- Seal the bowl and shake well
- Refrigerate for 30 minutes or over night
With the unofficial ending of summer passing I am still holding on to making as many summer veggies as I can until the fall sets in. I love using the nutritional yeast for a nutty “cheese” like flavor that makes the dressing delicious and nutritious.
The hot summer heat can make cooking a nightmare. Don’t fret! There are a ton of meals you can make without even turning on the stove. This recipe puts a twist on the traditional coleslaw by adding zucchini for a nutrient boost. Plus the addition of raspberries gives it a natural sweetness that will make it super tasty.
Like sweet potatoes? What about potato salad? Have you ever had sweet potato salad? I had bought some sweet potatoes and was experimenting with ways to make new potato salad. What I came up with was a yummy dish using cilantro, cumin, and chili powder and no mayo!
I'm Jeanette Kimszal, a Registered Dietitian Nutritionist. After working in the corporate world of advertising for over 7 years I realized I wanted to turn my love for nutrition into a career. Read More…