Southwestern Coleslaw (No Dairy)

Total Time
20mins
Prep 20 mins
Cook 0 mins

From a local publication via The Kansas City Star and slightly rearranged by me. For convenience, use a package of shredded coleslaw mix but be sure it's fresh and good quality. To make this a main dish, add cubed and grilled chicken or turkey, hard boiled egg, tempeh, etc.

Ingredients Nutrition

  • 1 head white cabbage, cored and shredded
  • 1 cup red cabbage, shredded
  • 2 small carrots, shredded
  • 1 cup cooked black beans (if using canned beans rinse well and drain)
  • 14 cup chopped fresh cilantro (*fresh* only!)
  • 1 medium tomatoes, seeded and diced
  • 12 medium red onion, diced small
  • 1 jalapeno, seeded and minced (for less heat use a milder variety of chili or green bell pepper)
  • Dressing

  • 12 cup fresh lime juice
  • 2 tablespoons unseasoned rice vinegar (I used brown rice vinegar)
  • 2 tablespoons extra virgin olive oil
  • 12 teaspoon ground cumin (I used 1/2 teaspoon toasted cumin seeds, lightly crushed)
  • 1 small pinch dried chipotle powder (optional and my addition)
  • Garnish

  • 1 avocado (pitted, peeled and sliced or diced)
  • 3 tablespoons pepitas, toasted (optional)

Directions

  1. Combine white and red cabbage and the carrots (or coleslaw mix), black beans, cilantro, tomato, red onion and jalapeño in a large salad bowl.
  2. Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
  3. Serve immediately or cover and refrigerate for a few hours until chilled.
  4. When ready to serve, slice up the avocados, drizzle with some lime juice to stop the avocado from browning and arrange on top of the coleslaw.
  5. Optional: If desired, scatter pepitas on top [just] before serving.
  6. Yield 8 (1 cup) servings.
Most Helpful

This was delicious, Cookgirl. I served it with Roast Chicken With Cilantro Pesto and Vegetables, and it was a great side dish. I loved the refreshing touch that the lime juice, cilantro and tomatoes gave to this great dish. I didn't make any alterations (except my local market didn't have red cabbage so I had to use all green cabbage), but next time I would be inclined to double the dressing because it really is what gives this coleslaw a Southwestern flair...so why not more, I say. I'm so happy I made this recipe for the ongoing Spain & Portugal tag game.

NorthwestGal May 19, 2014

Great tasting coleslaw, I made half the batch and that was plenty for a BBQ side dish. I think you need all the parts to really make this work, right down to the chipotle powder and pumpkin seeds, which ended up being my favourite part. I happened to have a fresh ear of corn going spare so I cut off the kernels and added them in too. I used a bag of shredded cabbage & carrot, which made this really quick to put together. The only thing I found is that I needed to make extra dressing, half the batch of dressing on half the coleslaw didn't go that far.

magpie diner July 26, 2011