Southwestern Coleslaw

Southwestern Coleslaw has a tangy, mayo free dressing that’s bursting with mouthwatering flavor. It’s a perfect side dish for backyard barbecues.

Classic Coleslaw Substitutions

I have to tell you, my family typically is not a fan of a classic coleslaw, except for me. I love it and the creamier it is the better.

But the rest of my family is not crazy about mayo-based dressings. So, if I want to serve coleslaw, I have to come up with mayo-free dressings, like this Coleslaw Minus the Mayo.

The Coleslaw Minus the Mayo is definitely a hit here at home. So, based on that feedback, I thought coming up with another coleslaw recipe with some new, interesting and different flavors would be welcomed!

Making the Southwestern Coleslaw Recipe

For this recipe, I decided to put a southwestern spin on a classic coleslaw. This southwestern coleslaw is another one that’s mayo-free and it knocks it out of the park. It’s got a fantastic combination of southwest flavors.

Preparing the Coleslaw

Let’s begin with easy and start with a bagged coleslaw mix. I find they taste great and gives this slaw it’s great crunch.

I then add a jalapeno for a little bit of heat. For extra flavor and texture, there’s a can of black beans. This may sound odd, but it really makes the salad.

In addition, there’s red onion for a little bit of a bite, and fresh tomato, because it just tastes great in this recipe!

Preparing the Dressing

In order for this to be mayo-free, I use a vinegar dressing.

The dressing ingredients are pretty simple. First, I start with rice vinegar and olive oil. Then, I add fresh lime juice, which makes the dressing nice and tangy and honey, which provides a touch of sweetness.

​To finish, I like adding cumin for a slightly smoky flavor and salt and pepper to taste. So easy!

Make and Store Coleslaw Ahead of Time

Another great thing about this slaw is that you can make it ahead of time. As it sits, the flavor actually gets better!

Simply make the recipe and transfer to an airtight container. Place into the fridge. It should keep for 3-4 days.

Serving The Southwestern Coleslaw

I love to serve this as a side dish with will grilled meat or fish. It’s absolutely delicious with barbecue chicken, bratwurst and hotdogs. It will definitely be a hit at your next summer gathering.

My most favorite way to serve this slaw salad is on grilled fish tacos. The slaw adds a lovely crunch to the tacos and the tangy lime dressing compliments the grilled fish perfectly. In my experience, these tacos disappear quickly!

Tips and Tricks

• For ease, I like to use bagged coleslaw mix, one that has green and red cabbage along with shredded carrots.
• My preference for this recipe is roma tomatoes because they don’t tend to be overly juicy.
• Finely chop the onion and jalapeño pepper. By finely chopping them, the flavor will be equally distributed in the salad and you won’t bite down on a big chunk of pepper or onion.
• It is important to rinse and drain the black beans. This will keep the slaw from becoming watery.
• I like to give the coleslaw time to sit before I serve it to let the flavors develop.

Ingredients Needed to Make Southwestern Coleslaw

Full instructions can be found below in the recipe card

• Packaged coleslaw mix – I prefer this for ease rather than shredded a head of cabbage myself.
• Black beans – Make sure these are well drained so that the slaw doesn’t get too watery.
• Fresh cilantro – This adds a nice brightness to the flavor of the salad.
• Fresh tomato – In a pinch you could use canned petite diced tomatoes. Just make sure they’re very well drained.
• Red onion – This is my preference because it’s generally not as strongly flavored as yellow or white onion. Plus, I like the color that it adds.
• Fresh jalapeno – Make sure that all of the seeds have been removed, unless you would like the coleslaw to be on the spicy side.
• Fresh lime juice – This add both tang and tartness to the dressing.
• Honey – You can substitute agave nectar if you prefer.
• Rice vinegar – If you don’t have this on hand, white wine vinegar is a good substitute.
• Olive oil
• Cumin – This adds a hint of smokiness to the dressing.
• Salt
• Black pepper

How to Make Southwestern Coleslaw

• In a large bowl, combine first 6 ingredients, through the jalapeño.
• To make dressing, whisk together remaining ingredients in a small bowl, until well combined.
• Pour dressing over salad ingredients and toss gently to combine.
• Refrigerate for at least 30 minutes to allow flavors to develop.

What to Serve with Southwest Coleslaw

• Oven to Grill Baby Back Ribs
• Grilled Boneless Turkey Breast
• Southwestern Soup
• Sweet and Sticky Grilled Chicken

This recipe was originally posted on 02/23/2015. It was updated to improve user experience and reposted on 06/3/20.

ENJOY!