Crisp Southwest Coleslaw
Crisp Southwest Coleslaw
Ingredients
For the Coleslaw
- 1/2 head green cabbage, thinly sliced or shredded
- 1/4 head red cabbage, thinly sliced or shredded
- 1 carrot, shredded
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup canned corn, drained
- 1/2 cup canned black beans, rinsed and drained (optional)
For the Southwest Dressing
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon hot sauce, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the vegetables: Thinly slice or shred both green and red cabbage. Shred the carrot. Finely dice the red bell pepper and red onion. Chop the fresh cilantro. If using, drain the canned corn and rinse and drain the canned black beans.
⏱️ 10 min
- 2
In a large mixing bowl, combine the prepared green cabbage, red cabbage, shredded carrot, diced red bell pepper, diced red onion, chopped cilantro, drained corn, and black beans (if using).
⏱️ 2 min
- 3
Prepare the dressing: In a separate medium bowl, whisk together the mayonnaise, lime juice, honey, chili powder, ground cumin, smoked paprika, garlic powder, hot sauce, salt, and black pepper until the dressing is smooth and well combined.
⏱️ 5 min
- 4
Pour the prepared Southwest dressing over the coleslaw mixture in the large bowl. Toss gently but thoroughly until all the vegetables are evenly coated with the dressing.
⏱️ 2 min
- 5
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to meld and the coleslaw to chill.
⏱️ 1 min
- 6
Give the coleslaw a final stir before serving to redistribute the dressing and enjoy your crisp Southwest coleslaw!
Kitchen Tools
Nutrition Facts (per serving)
Crisp Southwest Coleslaw
Ingredients
For the Coleslaw
- 1/2 head green cabbage, thinly sliced or shredded
- 1/4 head red cabbage, thinly sliced or shredded
- 1 carrot, shredded
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup canned corn, drained
- 1/2 cup canned black beans, rinsed and drained (optional)
For the Southwest Dressing
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon hot sauce, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the vegetables: Thinly slice or shred both green and red cabbage. Shred the carrot. Finely dice the red bell pepper and red onion. Chop the fresh cilantro. If using, drain the canned corn and rinse and drain the canned black beans.
⏱️ 10 min - 2
In a large mixing bowl, combine the prepared green cabbage, red cabbage, shredded carrot, diced red bell pepper, diced red onion, chopped cilantro, drained corn, and black beans (if using).
⏱️ 2 min - 3
Prepare the dressing: In a separate medium bowl, whisk together the mayonnaise, lime juice, honey, chili powder, ground cumin, smoked paprika, garlic powder, hot sauce, salt, and black pepper until the dressing is smooth and well combined.
⏱️ 5 min - 4
Pour the prepared Southwest dressing over the coleslaw mixture in the large bowl. Toss gently but thoroughly until all the vegetables are evenly coated with the dressing.
⏱️ 2 min - 5
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to meld and the coleslaw to chill.
⏱️ 1 min - 6
Give the coleslaw a final stir before serving to redistribute the dressing and enjoy your crisp Southwest coleslaw!