Stylish Taco Spread

14 ingredients
3 steps

Ingredients

  • 1/4 green cabbage
  • 1/2 red cabbage
  • 1 bunch radishes
  • 2 carrots
  • 1 bunch lacinato kale chopped
  • 1 can black beans drained and rinsed
  • 2 zucchini halved
  • 2 lime
  • 1/4 cup white wine vinegar
  • 2 tablespoons cumin
  • 1 tablespoon dijon mustard
  • olive oil Drizzle of
  • salt
  • pepper

Directions

  1. 1
    To make this recipe, prep your zucchini halves with olive oil, salt and pepper. Using a stovetop grilling pan, sear both sides of the squash until cooked, about 5-7 minutes. Set aside to cool before cutting into bite-sized pieces.
  2. 2
    Using the Reversible Shredding Disc on your KitchenAid(R) Food Processor, use the food pusher to carefully guide the radishes and carrots through the 2mm setting. Flip the shredding disc over to the 4mm setting and push through your red and green cabbage. Place the mixture into a large bowl and add chopped kale, black beans and zucchini.
  3. 3
    Mix dressing ingredients together and whisk well. Toss with the slaw before serving.

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