When you grow bored of the same old salads, go west...as in southwest. This scrumptious southwestern salad can double as a main dish. Toss in some grilled chicken for a high-protein punch. Lettuce entice you with this enjoyable offering.
3 cups (about 9 oz.) shredded green cabbage
In a large bowl, combine green cabbage, purple cabbage, red peppers, carrots, black beans, and corn. Stir in chicken if desired. Add 2 cups dressing and mix well, adding another 1/2 cup dressing if desired. Salt to taste. Serve immediately, or for best flavor, chill for several hours or overnight. Slaw will keep in the fridge for 2 to 3 days.
Dressing: Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick. Store in refrigerator for up to 3 days.
No Cooking Needed