Like coleslaw? Then give us crispy and creamy Mexican coleslaw recipe to try! It’s low in calories, but sometimes very tasty – ready in just 15 minutes!
All you need for this salad are a few fresh veggies: cabbage, red peppers, carrots, and red onions. Just chop them up into small pieces and toss them with cilantro and our lime avocado dressing.
The classic Dutch coleslaw usually includes cabbage, carrots, and a rich dressing of mayonnaise and mustard. To add a Mexican twist to our recipe, we added two common ingredients in Mexican cuisine: red peppers and fresh coriander.
We also swapped mayo for a healthier vegan dressing this combines mashed avocado with lime juice and maple syrup. It’s super creamy, with a nice sweet and sour finish! You can also use our vegan mayo with cashews instead of avocado or prepare a coconut yoghurt-based dressing if you prefer.
What we love about this coleslaw recipe is that it can be made ahead of time. Adding lime juice to avocado will keep the dressing from oxidizing and turning brown while it’s being stored. This way you can make a large batch of this Mexican salad and keep it in the fridge for a few days without worrying.
And of course, this crunchy coleslaw is the perfect side for a Mexican dinner: you can stuff it into tacos, burritos and tortilla wraps, or serve it as an accompaniment to fajitas and shrimp in culichi salsa. But don’t stop there! This vegan coleslaw is also fantastic in sandwiches and vegan burgers, or you can turn it into a main course by adding protein-packed toppings like lemon tofu bites and lentil nuggets.