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Tangy Southwest Coleslaw

By: ZACHBENMOM  
"I adapted this recipe while on the South Beach Diet. It is a wonderful complement to grilled meat and burgers and a welcome change from the Asian flavored or the mayo-based slaws. The recipe is easily doubled."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 214 people have saved this

Prep Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/3 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
  • salt and freshly ground black pepper to taste
  • 1/2 large carrot, julienned
  • 1/4 large head green cabbage, shredded
  • 1/4 large head coarsely chopped red cabbage
  • 4 green onions, thinly sliced

Directions

  1. In a large bowl, whisk together the lime juice, cumin, cayenne pepper, sweetener, salt, and pepper until well combined and sweetener is completely dissolved. Add green and red cabbages, green onions, and carrots, and toss to coat. Refrigerate for 30 minutes before serving to allow flavors to develop. Serve chilled.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 56 | Total Fat: 0.6g | Cholesterol: 0mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2005 by TEXASTRACE 
WOW! The dressing for this coleslaw was VERY tart! I tried adding more Splenda. :( MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2009 by pmla 
This recipe had the basis of what I was yearning for in coleslaw. I made one adjustment by... MORE

 
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