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    You are in: Home / Recipes / Southwestern Coleslaw (No Dairy) Recipe
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    Southwestern Coleslaw (No Dairy)

    Southwestern Coleslaw (No Dairy). Photo by NorthwestGal

    1/1 Photo of Southwestern Coleslaw (No Dairy)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Cookgirl's Note:

    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.

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    Units: US | Metric

    • 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)
    • 1/4 cup chopped fresh cilantro (*fresh* only!)
    • 1 medium tomato, seeded and diced
    • 1/2 medium red onion, diced small
    • 1 jalapeno, seeded and minced (for less heat use a milder variety of chili or green bell pepper)



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


    1. 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. 2
      Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
    3. 3
      Serve immediately or cover and refrigerate for a few hours until chilled.
    4. 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. 5
      Optional: If desired, scatter pepitas on top [just] before serving.
    6. 6
      Yield 8 (1 cup) servings.

    Ratings & Reviews:

    • on May 19, 2014


      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 why not more, I say. I'm so happy I made this recipe for the ongoing Spain & Portugal tag game.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Southwestern Coleslaw (No Dairy)

    Serving Size: 1 (229 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 145.0
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 35.3 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 7.3 g
    Sugars 5.7 g
    Protein 4.4 g

    The following items or measurements are not included:

    dried chipotle powder

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