Southwestern Cole Slaw

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When Summer arrives in Texas it is time to cool down and serve up cole slaw. More particularly, Southwestern Cole Slaw. While I like cole slaw that has a mayonnaise dressing, I prefer mine to have an oil and vinegar dressing. And, I especially like it to have just little kick.

Today, I am sharing my favorite cole slaw recipe, Southwestern Cole Slaw.

Southwestern Cole Slaw
Yield: 4-6 Servings

Southwestern Cole Slaw

Southwestern Cole Slaw

My ridiculously easy Southwestern Coleslaw is both sweet and tangy. I use an oil and vinegar dressing with lime juice and coconut sugar. This gives it a summer-perfect light flavor.

Prep Time 10 minutes
Total Time 10 minutes


  • 1 14 oz. Bag of Pre-shredded Cole Slaw (if you prefer, you can shred your own)
  • 2 T. Coconut Sugar*
  • 1 T. Chili Powder
  • 1 Clove Garlic - minced
  • 1 tsp. Cumin
  • 1 T. Cilantro (optional)
  • Salt and Pepper to taste
  • 1-2 T. Lime Juice
  • 3-4 T. Apple Cider Vinegar
  • 1/4 C. Olive Oil


  1. Put cole slaw mix in a large bowl. Set aside.
  2. In separate bowl, blend Coconut Crystals, Chili Powder, Garlic, Cumin, Salt, Pepper, Lime Juice, and Apple Cider Vinegar.
  3. Slowly, add in olive oil. Continue to whip until well blended.
  4. Drizzle over cole slaw mix. Toss until well blended.
  5. Refrigerate for at least an hour before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 5mgSodium: 236mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 1g


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When I make a batch, I make a lot and then Mr. Seasoned Homemaker and I eat it during the week. It is perfect with lunch. On a hot Texas afternoon, it goes great with things like my Gluten-Free Crock Pot BBQ Pulled Chicken  or something off the grill.

Did you notice that I use Coconut Sugar instead of regular sugar. Coconut sugar has a low glycemic index number and is easier for your body to process. I highly recommend you give it a try. 

The longer it sits in the fridge the better it gets because it doesn’t have a mayonnaise base {although, I wouldn’t keep it past a week}.

Yum, yum, yum.

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