Coleslaw is very popular in Central America. It can be enjoyed on any occasion but is mostly served as a side for pupusas, tortillas, beans and other typical homemade dishes. Since my mom is Nicaraguan, we grew up eating this salad at home. It was the easiest way to teach us to enjoy cabbage, a veggie that most kids don't relish.
In other countries, coleslaw is usually creamy and sweet. And in truth, the coleslaw that I ate as a kid with my beans isn’t that different, and could easily be interchanged. That's what I did today! For lunch I prepared a dish of simple fried beans with a few slices of cheese, avocado cubes and a mountain of coleslaw. I used natural yogurt instead of mayo, and honey instead of sugar. I loved the end result!
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