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Mexican Coleslaw on a plate with a fork filled with the slaw.
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Mexican Coleslaw Recipe

Mayo-free Spicy, crunchy coleslaw with a tasty twist on the traditional slaw recipe. It's a simple recipe and the perfect tasty side dish or add some crunch to your favorite tacos, yum!!
Course Salads
Cuisine Mexican
Prep Time 15 minutes
Cook Time 0 minutes
Refrigerate 30 minutes before serving. 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 81kcal
Author Deb Clark
Cost $8

Ingredients

  • 14 ounce coleslaw mix or a head of cabbage if you prefer to use fresh cabbage
  • 15 ounce black beans 1 can - well rinsed and drained
  • 1 tomato seeded and diced
  • 1 red onion small - minced
  • 1 jalapenos seeded and minced
  • ½ cup cilantro minced
  • Salad Dressing
  • ½ cup lime juice you'll need 3-4 limes, juiced
  • 2 tablespoon honey
  • 2 tablespoon olive oil
  • 2 tablespoon rice vinegar
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Rinse the black beans and drain well.
  • Seed and dice the tomato, mince the onion, cilantro and jalapeños. Add the slaw mix and all of the ivegetables and black beans to a large bowl.
  • Whisk together ingredients for the salad dressing and pour over the slaw, tossing gently to combine.
  • Refrigerate for at least 30 minutes to allow flavors to develop.
  • Serve and enjoy!

Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 106mg | Fiber: 1g | Sugar: 8g | Vitamin A: 296IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg