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Southwestern Coleslaw
25 min prep time
10servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Southwestern Coleslaw
Fresh coleslaw with a southwestern zip. Toasted pecans add a delicate crunch along with healthy fats along with potassium, magnesium and calcium – nutrients that are helpful with blood pressure management.
25 min prep time
10servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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In a large salad bowl, combine the cabbage, carrots, red pepper, scallions, and jalapeño pepper and toss well.
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In a small bowl, whisk together the vinegar, lime juice, honey, and chipotle seasoning. Add the olive oil in a thin stream, whisking to emulsify. Pour the dressing on the cabbage mixture and mix well. Garnish the coleslaw with the toasted pecans.
Nutrition facts
10 Servings
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Serving Size
1 cup
- Amount per serving Calories 140
- % Daily value*
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Total Fat
11g
14%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 30mg 1%
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Total Carbohydrate
12g
4%
- Dietary Fiber 4g 14%
- Total Sugars 6g
- Added Sugars 2g 4%
- Protein 2g
- Potassium 290mg 6%
Ingredients
pecans (toasted)
1/2 cup
olive oil
1/3 cup
salt-free chipotle seasoning
2 tsp
honey
1 tbsp
fresh lime juice
1 tbsp
Apple Cider Vinegar
1/4 cup
jalapeño pepper (minced)
1 whole
green onion (scallion) (minced)
3 stalks
red bell pepper (seeded, cored, and diced)
1 med
carrots (peeled and grated)
3 med
green cabbage (outer leaves removed, shredded)
1 head
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