Best 3 Southwestern Coleslaw Recipes

**Southwestern Coleslaw: A Delightful Fusion of Flavors**

Bursting with vibrant colors and a symphony of flavors, the Southwestern coleslaw is a refreshing and unique take on the classic coleslaw. This tantalizing dish combines the crunch of cabbage and carrots with the zesty kick of Southwestern spices, creating a harmonious balance between sweet, tangy, and savory. From the tangy dressing featuring buttermilk, mayonnaise, and Dijon mustard to the delightful blend of spices like chili powder, cumin, and paprika, every bite of this coleslaw promises an explosion of flavors. Whether served as a side dish to grilled meats or as a standalone snack, the Southwestern coleslaw is sure to delight your taste buds and leave you craving for more. This article presents two variations of the Southwestern coleslaw recipe - one with a classic mayonnaise-based dressing and the other with a lighter, vinegar-based dressing. Both versions offer a unique flavor profile, catering to different taste preferences. Additionally, we provide a guide to making your own homemade buttermilk, ensuring the freshest and most authentic coleslaw experience. So, put on your apron, gather your ingredients, and embark on a culinary journey that will transport your taste buds to the vibrant Southwest.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN COLESLAW

Southwestern Coleslaw image

From the Star Tribune (Minneapolis), June 16, 2011 - I plan to try this at our summer party in July. My husband, who normally does NOT like coleslaw, thinks it sounds tasty.

Provided by Janet Musgrove

Categories Vegetable

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) bag coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 medium tomatoes, seeded and diced
1/2 medium red onion, diced
1 jalapeno, seeded and finely diced
1 avocado, pitted, peeled and diced
1/2 cup fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2 teaspoon ground cumin

Steps:

Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
Whisk together lime juice, vinegar, olive oil, and cumin in small bowl. Pour over coleslaw and toss gently.
Serve immediately or refrigerate for a few hours until chilled through.
NOTES/SUGGESTIONS from article. If convenient, shred your own cabbage and carrots.
Use only fresh lime juice. One lime yields 1-2 T unstrained juice. For the 1/2 cup, figure 4 to 8 limes, depending on size and juiciness.
To serve, sprinkle with crushed baked tortilla chips right before serving or serve with grilled, sliced chicken in a tortilla wrap.
Only 16 calories per cup, so says the article!

SOUTHWESTERN COLESLAW W/ CHIPOTLE DRESSING

SOUTHWESTERN COLESLAW W/ CHIPOTLE DRESSING image

Categories Vegetable Side Freeze/Chill

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Ingredients

For dressing:
¾ cup mayonnaise
1 T lime juice
1 T ground cumin
1 t salt
1 t ground black pepper
2 chipotle chiles (from a 3 oz. can of chipotle chiles in adobo sauce, store remaining chiles for another use)
½ small onion
For salad:
1 medium head green cabbage, plus 1 large carrot, shredded (or 2-10 oz. bags shredded cabbage w/ carrots)
2 green onions, sliced
2 radishes, sliced
10oz. package frozen corn, thawed
2 tomatoes, chopped
½ green bell pepper, chopped
1 bunch cilantro, chopped

Steps:

In a food processor, combine all ingredients for dressing. Pulse until well combined, and set aside. In a large bowl, combine vegetables. Stir in dressing, and mix together until well combined. Refrigerate 1 hour before serving.

SOUTHWESTERN COLESLAW (NO DAIRY)

Southwestern Coleslaw (No Dairy) image

From a local publication via The Kansas City Star and slightly rearranged by me. For convenience, use a package of shredded coleslaw mix but be sure it's fresh and good quality. To make this a main dish, add cubed and grilled chicken or turkey, hard boiled egg, tempeh, etc.

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 head white cabbage, cored and shredded
1 cup red cabbage, shredded
2 small carrots, shredded
1 cup cooked black beans (if using canned beans rinse well and drain)
1/4 cup chopped fresh cilantro (fresh only!)
1 medium tomatoes, seeded and diced
1/2 medium red onion, diced small
1 jalapeno, seeded and minced (for less heat use a milder variety of chili or green bell pepper)
1/2 cup fresh lime juice
2 tablespoons unseasoned rice vinegar (I used brown rice vinegar)
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin (I used 1/2 teaspoon toasted cumin seeds, lightly crushed)
1 small pinch dried chipotle powder (optional and my addition)
1 avocado (pitted, peeled and sliced or diced)
3 tablespoons pepitas, toasted (optional)

Steps:

Combine white and red cabbage and the carrots (or coleslaw mix), black beans, cilantro, tomato, red onion and jalapeño in a large salad bowl.
Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
Serve immediately or cover and refrigerate for a few hours until chilled.
When ready to serve, slice up the avocados, drizzle with some lime juice to stop the avocado from browning and arrange on top of the coleslaw.
Optional: If desired, scatter pepitas on top [just] before serving.
Yield 8 (1 cup) servings.

Nutrition Facts : Calories 145, Fat 7.4, SaturatedFat 1.1, Sodium 35.3, Carbohydrate 18.4, Fiber 7.4, Sugar 5.8, Protein 4.4

Tips:

For a tangy coleslaw, use a combination of mayonnaise and vinegar as the dressing.
To add sweetness, use shredded carrots or pineapple.
For a spicy coleslaw, add a pinch of cayenne pepper or chopped jalapeños.
For a crunchy coleslaw, use a variety of vegetables such as broccoli, cauliflower, and red cabbage.
For a creamy coleslaw, use sour cream or Greek yogurt instead of mayonnaise.
For a light and refreshing coleslaw, use a vinaigrette dressing made with olive oil and lemon juice.
To make coleslaw ahead of time, prepare the dressing and vegetables separately and store them in the refrigerator for up to 2 days. When ready to serve, combine the dressing and vegetables and toss to coat.

Conclusion:

Southwestern coleslaw is a delicious and versatile side dish that can be enjoyed with a variety of meals. With its tangy, sweet, and spicy flavors, it's sure to be a hit at your next gathering. So next time you're looking for a quick and easy side dish, give southwestern coleslaw a try. Experiment with different ingredients and dressings to find your perfect combination.

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