Potato Shotz Red Slaw Salad, Avocado Corn Salsa, Honey Mustard Dressing
Potato Shotz Red Slaw Salad
1 cup red cabbage cut into thin strips
½ cup carrots cut into thin strips 2/3 cup coarsely chopped parsley
Avocado Corn Salsa
3 large avocados ripe but firm, chopped
200g McCain corn roasted
1 cup chopped red onion
½ cup cherry tomatoes, quartered seeded, chopped
1 small red bell pepper chopped
2 garlic minced
1 - 2 jalapeno peppers diced, seeds separated
1/4 cup loosely packed coriander chopped
1/4 cup lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Honey mustard Dressing
1/4 cup (65 grams) Dijon mustard
3 to 4 tablespoons (65 to 85 grams) honey, to taste
3 to 4 tablespoons (45 to 60 ml) apple cider vinegar
1/4 cup (60 ml) extra virgin olive oil
1 tablespoon fresh lemon juice, optional
1/4 to 1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Prep Time: 15 min
Total Time: 30 min
Serving Size: 4
Potato Shotz Red Slaw Salad
- Cook the potato cheese shotz as per package instructions.
Avocado Corn Salsa
- Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 10 minutes
- When ready to serve, gently fold in avocados. Taste and add additional salt, pepper.
Honey mustard Dressing
- To make the dressing Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey.
To Assemble
- On a clean bowl, next to each ingredient add shredded cabbage, shredded carrots, corn salsa and potato shotz, drizzle all the ingredients with the honey mustard dressing and serve.
