I’ve been away for so long that I almost forgot it was Labor Day weekend back in the States. Even though the long weekend is almost over, I thought I’d share this Chipotle Cowboy Coleslaw recipe—perfect for a holiday cookout or barbecue.
Our European Road Trip Adventure
This August, we embraced the European tradition of going on a road trip. Our journey took us up the Portuguese coast to Porto, then to Bilbao, Bordeaux, and finally Madrid before returning to Lisbon.
Porto was lively, with visitors marveling at the stunning azulejo tile-covered buildings and soaking in the carnival-like atmosphere along the river in the evenings. Bilbao was a burst of celebrations and joy as we arrived during the Semana Grande festival. We found ourselves wandering from one neighborhood to the next late into the night, captivated by the festive spirit and beauty of the city.
Bordeaux charmed us with its lovely parks, gardens, and narrow streets lined with quaint French shops and restaurants that transported us to another era. In Madrid, under the blazing sun outside the magnificent Palacio Real, I overheard an exasperated American woman ask her husband, “Why did we choose Madrid over other places in Europe?” I understood her question better once inside the stunning but sweltering palace, where only parts were air-conditioned.
Yes, it was scorching in Madrid, but it was the most convenient stop on our way back to Portugal. Even in the summer heat, Madrid remains a beautiful city with impressive architecture.
Back to Portugal and Cooking
Now that we’re back on the Portuguese coast, where the temperature is a comfortable seventy-five degrees under clear blue skies, I’m excited to do some cooking and enjoy the last weeks of summer with healthy, plant-based meals. One of my favorites is this Cowboy Coleslaw, which I often enjoy for a light and nutritious lunch.
Chipotle Cowboy Coleslaw: A Nutrient-Dense Dish
This Cowboy Coleslaw is loaded with nutrient-dense ingredients like cabbage, carrots, edamame, black beans, corn, and onions, all tossed in a spicy dressing. It’s not only delicious but also versatile—it’s fantastic layered on a sandwich for added flavor and crunch or served as a crisp side dish at barbecues and picnics.
Goodness of the Ingredients
- Cabbage: High in vitamin C and K, supporting immune function and bone health. It contains antioxidants that can help reduce inflammation.
- Carrots: Rich in beta-carotene, which the body converts to vitamin A, supporting eye health. Contains fiber, aiding in digestion.
- Edamame: A tremendous plant-based protein source. High in fiber and antioxidants, supporting heart health.
- Black Beans: Packed with protein and fiber, helping to maintain healthy digestion and blood sugar levels. Contains iron and magnesium, essential for energy production.
- Corn: A good source of vitamins B and C, supporting energy and immune function. High in fiber, promoting digestive health.
- Green Bell Peppers: Rich in vitamin C and antioxidants, supporting immune health. It is low in calories and fiber, helping with weight management.
- Red Onions: Rich in antioxidants, particularly quercetin, which has anti-inflammatory properties. It supports heart health and boosts the immune system.
- Cilantro: Contains vitamins A, C, and K, supporting eye health, immune function, and bone health. It has detoxifying properties and adds a fresh flavor to dishes.
- Olive Oil: Contains healthy monounsaturated fats, which are beneficial for heart health. Rich in antioxidants that protect against chronic diseases.
- Chilies: Contain capsaicin, which can boost metabolism and reduce inflammation. They add flavor and warmth to dishes without adding calories.
Chipotle Cowboy Coleslaw
Ingredients
- 4 cups shredded red cabbage
- 1 ½ cups grated carrots
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup edamame shelled
- 1 cup black beans cooked or canned, drained and rinsed
- 1/2 cup green bell pepper diced
- 1/2 cup red onion diced or thinly sliced
- 1/3 cup cilantro chopped
- 2/3 cup mayo
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 -2 teaspoons honey (optional)
- 1-2 teaspoons canned chipotle peppers in adobo sauce minced
- 1/2 jalapeño pepper seeds removed and finely sliced
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Black pepper to taste
Instructions
- In a large mixing bowl, combine the shredded red cabbage, grated carrots, corn, edamame, black beans, green bell pepper, jalapeno pepper, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the mayo, olive oil, apple cider vinegar, honey, black pepper, cumin, paprika, and diced chipotle peppers until well combined.
- Pour the dressing over the vegetable mixture. Use a large spoon or salad tongs to toss everything together until all the ingredients are evenly coated with the dressing.
- For the best flavor, cover the coleslaw and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
Nutrition
As I settle back into life on the coast, I savor these final weeks of summer with light, refreshing dishes like Cowboy Coleslaw. Whether you enjoy it as a main dish or a side, this nutrient-packed recipe will surely be a hit at your next cookout or picnic. So, give it a try and add a healthy, flavorful twist to your holiday spread.
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