Southwestern Coleslaw (No Dairy)

Coleslaw is believed to have originated in the Netherlands, where it was traditionally made with cabbage and vinegar. The addition of mayonnaise and other ingredients became popular in the United States in the 18th century.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 12.

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Easy

Southwestern Coleslaw (No Dairy)

Cooking Method: Mixing Cuisine: American, Mexican Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Green cabbage
• 1 cup Red cabbage
• 2 medium Carrots
• 1 medium Red bell pepper
• 1 cup Corn kernels
• 1 cup Black beans
• 1 bunch Cilantro
• 3 tablespoon Lime juice
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. Shred the green cabbage and red cabbage into thin strips.
2. Grate the carrots.
3. Dice the red bell pepper.
4. In a large bowl, combine the shredded cabbage, grated carrots, diced red bell pepper, corn kernels, and black beans.
5. Chop the cilantro and add it to the bowl.
6. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
7. Pour the dressing over the vegetables and toss to combine.
8. Cover the bowl and let the coleslaw rest in the refrigerator for at least 30 minutes.
9. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 5g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.