Mexican slaw

Mexican slaw

Serves: 6

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

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Slaw
6 cups shredded cabbage
1 red capsicum
½ red onion
2 medium carrots
1 cup frozen corn sweetcornXkernels
large handful coriandercilantroX
Mince
1 onion, finely diced
1 teaspoon crushed garlic
1 teaspoon olive oil
480g lean mince
420g can chilli beans
400g can no-added-salt crushed tomatoes
1 red chilli, finely diced
1 teaspoon mixed herbs
1 teaspoon cumin
On the side
6 small (40g) wholemeal
pita breads
olive spray oil
1 ripe avocado
1 lemon, juice and zest
ground black pepper, to taste

Instructions

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1 Preheat the oven to 150°C. Finely slice the cabbage, capsicum and red onion and grate or julienne the carrot. Place in a large salad bowl. Cook the corn in the microwave for a few minutes and add to the salad. Sprinkle with chopped coriander.

2 Place the onion and garlic in a frying pan with a dash of olive oil and fry on high for a few minutes. Add the mince and cook for 3-4 minutes until browned. Add the chilli beans, tomatoes, chilli, herbs and cumin and simmer for 15-20 minutes until the mince is cooked through.

3 Halve the pitas and cut into triangles. Spray lightly with olive oil and place in the oven for 5-10 minutes until crispy, like chips. Mash the avocado in a small bowl. Add the juice and zest of the lemon and season with pepper. Mix well.

4 Serve the mince on top of the slaw with a good dollop of avocado and some pita chips.

Variations

Make it gluten free: Use gluten-free pita bread and check chilli beans and cumin are gluten free.

Nutrition Info (per serve)

Calories 481 cal

Kilojoules 2010 kJ

Protein 31 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 19 g

Dietary fibre 10 g

Sodium 330 mg

Calcium 120 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.