Napa Cabbage Mexican Salad
Napa Cabbage Mexican Salad
Ingredients
For the Salad
- 1/2 head napa cabbage, thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 1/2 cups corn, fresh, frozen (thawed), or canned (drained)
- 1 can black beans, 15 ounce, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed, for garnish
For the Creamy Lime Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 tablespoon water, or more, to thin
Instructions
- 1
Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, cumin, chili powder, salt, and black pepper until smooth. Add 1 tablespoon of water and whisk again. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency. Set aside.
⏱️ 5 min
- 2
In a large mixing bowl, combine the thinly sliced napa cabbage, red bell pepper, corn, black beans, and red onion.
⏱️ 5 min
- 3
Pour the prepared dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 3 min
- 4
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. This is an important step for the cabbage to slightly soften and absorb the dressing.
⏱️ 15 min
- 5
Just before serving, add the diced avocado and chopped fresh cilantro to the salad. Toss gently.
⏱️ 2 min
- 6
Serve immediately, garnished with crushed tortilla chips.
Kitchen Tools
Nutrition Facts (per serving)
Napa Cabbage Mexican Salad
For the Salad
- 1/2 head napa cabbage, thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 1/2 cups corn, fresh, frozen (thawed), or canned (drained)
- 1 can black beans, 15 ounce, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed, for garnish
For the Creamy Lime Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 tablespoon water, or more, to thin
Instructions
- 1
Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, cumin, chili powder, salt, and black pepper until smooth. Add 1 tablespoon of water and whisk again. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency. Set aside.
⏱️ 5 min - 2
In a large mixing bowl, combine the thinly sliced napa cabbage, red bell pepper, corn, black beans, and red onion.
⏱️ 5 min - 3
Pour the prepared dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 3 min - 4
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. This is an important step for the cabbage to slightly soften and absorb the dressing.
⏱️ 15 min - 5
Just before serving, add the diced avocado and chopped fresh cilantro to the salad. Toss gently.
⏱️ 2 min - 6
Serve immediately, garnished with crushed tortilla chips.