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Gluten Free Potluck Party

Author: Michelle De La Cerda
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Ingredients

Dressing

  • 1 cup Greek yogurt
  • ? cup milk
  • 1 lime; juiced
  • ¼ tsp . chili powder
  • ¼ tsp . chipotle powder
  • ? tsp. cumin
  • 2 tbsp . fresh cilantro; chopped (plus more for garnish)
  • ½ tbsp . fresh mint; chopped
  • 2 cloves garlic; minced/grated
  • Salt/pepper to taste

Salad

  • ½ head green cabbage; chopped
  • 1 cup purple cabbage; chopped
  • ½ cup matchstick carrots; roughly chopped
  • 2 ribs celery; thinly sliced
  • 5-6 radishes; thinly sliced
  • 3 green onions; diced
  • 3-5 oz . cotija cheese; crumbled
  • ½ cup sunflower seeds; shelled

Instructions

  1. In a bowl, mix all the dressing ingredients together. 
  2. Cover and chill for at least an hour.
  3. While the dressing is chilling, prepare all the veggies and toss them together in a large bowl. 
  4. Add the dressing, coating the entire salad completely. 
  5. Cover and chill for another hour.
  6. When ready to serve, garnish with the sunflower seeds, cotija cheese, and cilantro.