Tangy Southwest Coleslaw Recipe - Allrecipes.com
Tangy Southwest Coleslaw Recipe
  • READY IN 45 mins

Tangy Southwest Coleslaw

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 45 mins

Reviews More Reviews

May 09, 2005

WOW! The dressing for this coleslaw was VERY tart! I tried adding more Splenda. :(

Nov 20, 2009

This recipe had the basis of what I was yearning for in coleslaw. I made one adjustment by adding 1T. of grapeseed oil to the dressing. Yummy as a side dish with grilled chicken.

Jan 27, 2013

I wanted to make the asian coleslaw with ramen noodles, but after cutting up my cabbage and green onions, I realized I was out of ramen noodles! So I decided to make this recipe instead. I didn't have a sugar substitute, so I just used sugar!

May 29, 2014

I like the tartness that the lime juice brings to this coleslaw, found the cumin a little overwhelming, so I will cut that back a bit in the future. That little kick from the cayenne is just perfect for the dressing, and I love the way this breaks down nutritionally.


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  • Calories
  • 58 kcal
  • 3%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 624 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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