Summer Cucumber Slaw Recipe

Name: Summer Cucumber Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Fresh cilantro; 1/2 Red onion; 2 cloves of garlic; 1 cucumber, peeled; 3 ears of fresh corn, or 1/2 cup frozen corn; 1/2 cup canned black beans, rinsed well; 1/2 package of pre-chopped cabbage cole saw mix; 1/2 cup sour cream; 2 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; juice from one lime; salt, pepper to taste; 3 fresh tomatoes

Servings: persons

1 bunch Fresh cilantro
1/2 Red onion
2 cloves of garlic
1 cucumber, peeled
3 ears of fresh corn, or 1/2 cup frozen corn
1/2 cup canned black beans, rinsed well
1/2 package of pre-chopped cabbage cole saw mix
1/2 cup sour cream
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
juice from one lime
salt, pepper to taste
3 fresh tomatoes

1
Soak red onion in water for about 30 minutes. Defrost frozen corn, or grill corn on the cob. Let cool before adding to slaw.
2
Peel, then roughly dice cucumber.
3
Roughly chop garlic, red onion, tomato and cilantro. If using grilled corn, remove corn from cob.
4
Make slaw dressing by mixing garlic, lime juice, sour cream, vinegar, and olive oil in a small bowl.
5
Make slaw by mixing onion, tomato, corn, cucumber, black beans, and cabbage in a large bowl.
6
Add dressing to slaw and toss lightly. Season with salt & pepper. Mix in fresh cilantro last. Chill for 20-30 minutes before serving.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch Fresh cilantro, 1/2 Red onion, 2 cloves of garlic, 1 cucumber, peeled, and more.

Yes, Summer Cucumber Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Cucumber Slaw

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