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Dairy-Free Mexican Coleslaw

A vibrant, flavorful dairy-free coleslaw packed with fresh vegetables and a tangy dressing, perfect for meal planning without sacrificing taste.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Dairy-Free, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups green cabbage, shredded Base of the coleslaw, packed with fiber and vitamins.
  • 1 cup red cabbage, shredded Adds color and additional nutrients.
  • 1 cup carrots, shredded Introduces sweetness and crunch.
  • 1/2 cup cilantro, chopped Provides a fresh, herbal flavor.
Dressing
  • 1/4 cup lime juice For acidity that balances sweetness.
  • 1/4 cup olive oil Adds healthy fats and richness.
  • 1 tablespoon honey or agave syrup Natural sweetness to enhance flavor.
  • 1 teaspoon cumin Warm spice that complements the freshness.
  • to taste salt and pepper Essential for seasoning.

Method
 

Preparation
  1. In a large bowl, combine the green cabbage, red cabbage, carrots, and chopped cilantro.
  2. In a separate bowl, whisk together the lime juice, olive oil, honey or agave syrup, cumin, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss until everything is well combined.
  4. Let the coleslaw sit for about 15 minutes before serving to allow the flavors to meld.

Notes

This coleslaw is versatile and can be served as a side dish or filling for tortillas and wraps. Consider adding proteins such as grilled chicken or black beans for a hearty meal. Store leftovers in an airtight container for up to 3 days, or freeze for about a month.