Cotija Slaw with Avocado Lime Dressing
A good salad is never a bad thing but Iām totally the person who wants a salad as a side, not as my main dish. If I ever order a salad as my entree at a restaurant Iām most definitely ordering a side of French fries. That being said, this salad is a perfect side dish but it really shines as a satisfying crunch on top of my chipotle pork sliders.
Entertaining tips:
Prep all the veggies the day before and store in the refrigerator in an air tight container.
Crumble the cheese the day before and store in the refrigerator in an air tight container.
Make the dressing the day of and toss with salad and cheese 1-2 hours before guests arrive. Store in the refrigerator until ready to serve.
Recipe
Ingredients:
2 cups shredded red cabbage
1 cup shredded carrots
3 corn on the cob
1 cup of snap peas, chopped
1 1/2 cup crumbled cotija cheese
1/4 cup lime juice
1/4 cup olive oil
1/2 large avocado
salt and pepper
To make:
Remove corn kernels by holding corn upright and cutting corn off of cob. Place the corn into a large bowl.
Add cabbage, carrots, snap peas, and cotija cheese to the bowl and set aside.
To make the dressing, scoop avocado into a small bowl. Add lime juice and olive oil to the bowl. Mash avocado and whisk together to create a creamy dressing.
Add salt and pepper to taste.
About an hour before serving, pour dressing over the salad and toss.
Serve cold and enjoy!
