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
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.
Ingredients
- 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
Instructions
- Put cole slaw mix in a large bowl. Set aside.
- In separate bowl, blend Coconut Crystals, Chili Powder, Garlic, Cumin, Salt, Pepper, Lime Juice, and Apple Cider Vinegar.
- Slowly, add in olive oil. Continue to whip until well blended.
- Drizzle over cole slaw mix. Toss until well blended.
- Refrigerate for at least an hour before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 5mgSodium: 236mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 1g
Notes
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.
After reading the shocking coconut crystals ingredient, I’m trying to imagine that flavor mixed with slaw! I guess it could work, considering the chili powder and cumin. This is so intriguing, I have to try it just to see what it’s like. Thanks for sharing your recipe. I’m pinning it! I hope you have a wonderful weekend.
His blessings,
Kim
I know, I’m crazy for coconut crystals – they are sweet with no coconut flavor – and full of minerals.
Hi Leslie! I love this unique take on cole slaw! Thank you so much for joining us and sharing at Best of the Weekend! Will be pinning to our party board. Have a wonderful weekend and hope to see you next week!
I have to admit … coleslaw, not a fan. So I will take your word on this one
I used to not care for it ~ but I love this spicy oil and vinegar version.
Coconut Crystals are new to me. Do you have to get them at a health food store?
This looks delicious, and I’m not even a huge cole slaw fan!
Omg, i love the slaw and haven’t had ANY this summer. Pinned to make ASAP:)
My cole slaw recipe is also made with apple cider vinegar, but I prefer a plain oil. No garlic but some nice red onion… and yes, it keeps for several days so I always make a fairly large batch.
Wow this looks delicious!
Looks like a great twist on coleslaw. I like the standard version but get sick of the flavor of the dressing pretty quickly so I’ve been using the cole slaw veggie base with other salad dressings. This one will be a good one to try out.
I love cole slaw and the looks great! I could eat the whole plate! 🙂
Cathy
Is the T for tablespoon or teaspoon?
Capital T in recipes always means Tablespoon. Lower case t always means teaspoon.