Southwestern Coleslaw (No Dairy)

Recipe by COOKGIRl
READY IN: 20mins


  • 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
  • 2
    tablespoons unseasoned rice vinegar (I used brown rice vinegar)
  • 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)


  • Combine white and red cabbage and the carrots (or coleslaw mix), black beans, cilantro, tomato, red onion and jalapeño in a large salad bowl.
  • Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
  • Serve immediately or cover and refrigerate for a few hours until chilled.
  • 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.
  • Optional: If desired, scatter pepitas on top [just] before serving.
  • Yield 8 (1 cup) servings.