Healthy Southwestern Coleslaw Recipe (Without Mayo)

This Southwestern coleslaw without mayo offers a delicious and healthy departure from traditional coleslaw, infusing Tex-Mex flavors into a super refreshing side dish. 

With crunchy cabbage, summer corn and a little heat from jalapeño peppers, it’s that perfect sweet and savory bite. 

And the avocado-based dressing is so creamy without having any mayo or dairy products! 

If you’re following a gluten free, low carb or low calorie diet, this is the recipe for you!

Summer barbecue season is coming, and there’s going to be a lot of potato salad and pasta salad in our future. You could go with an ordinary vinegar coleslaw recipe to avoid the extra fat and calories that come with a mayo coleslaw recipe, or you can make this one.

Using avocado instead of mayo gives you a super satisfying, creamy slaw while also keeping the total fat and calories super low. 

What you’ll need to make Southwestern Coleslaw

Nine simple ingredients is all you’ll need to make this creamy coleslaw recipe. And that includes the dressing! Here’s the full rundown:

• green cabbage
• red cabbage (some call it purple cabbage)
• corn 
• jalapeño peppers
• scallions
• avocado
• fresh lemon juice
• extra virgin olive oil
• salt

How to make Southwestern Coleslaw

There are only 2 steps to making this slaw recipe: the veggies and the dressing. 

Make the slaw

I am a masochist, so I shred my own cabbage by hand when I’m making homemade coleslaw. I slice a head of cabbage thinly with a very sharp knife, and then cut the longer shreds in half. 

You can save a lot of prep time by using the grater attachment on a food processor. Even easier, buy a bag of pre-shredded cabbage or a bag of coleslaw mix.

Then, all that’s left to do is dice the jalapeños and scallions. 

Make the avocado dressing

Making the creamy dressing takes literally seconds. Throw everything into a food processor (or a powerful blender, if you have one) and process until smooth. 

Now, just pour the dressing over the crunchy vegetables and fold everything together. Done and done!  

Is coleslaw healthy?

The answer is: sometimes. In most cases, coleslaw is gluten free. Always make sure to read the labels if you’re buying premade coleslaw at the grocery store.

This easy coleslaw recipe is not only gluten free but it’s also dairy free and vegan. It’s also low carb and rich in healthy fats from the avocado and extra virgin olive oil. So go ahead and grab that second helping! 

What to serve with Southwestern Coleslaw

This cabbage salad is a versatile side dish that pairs well with a variety of main courses. Its fresh and vibrant flavors make a great complement for your favorite Mexican, Tex-Mex and barbecue dishes.

Here are some of my favorite ways to enjoy this healthy slaw:

• Serve it in a large salad bowl alongside grilled chicken or steak fajitas
• Top your fish tacos with this slaw, or serve it on the side
• Pile it onto barbecued pulled pork sandwiches or pulled chicken sandwiches
• Scoop it up with homemade tortilla chips
• Use it as a topping on a flavorful Tex-Mex bowl

Variations and Modifications for Southwestern Coleslaw

This recipe is intended to be minimalist and clean-tasting. If you want to amp up the Southwestern flavors and vary the textures, here are some fun ideas:

• Stir in a diced red bell pepper, chopped red onion, some black beans or chopped fresh cilantro 
• Add some different flavors to the dressing with a teaspoon of cumin and/or chili powder 
• Swap out the lemon juice for fresh lime juice, white vinegar or apple cider vinegar
• For a spicy coleslaw, add sprinkle of crushed red pepper to raise the heat

How long does coleslaw last? 

Coleslaw can last for several days if properly stored in the refrigerator. The best way to store it is in an airtight container. Typically, coleslaw can maintain its quality for up to three to five days when stored this way. 

Be sure to start with the freshest ingredients possible to maximize the life of your slaw. 

 

Can you make this Southwest Coleslaw ahead of time?

Coleslaw is one of those side dishes that actually tastes better the next day.

If you make this homemade slaw ahead of time and give it a few hours in the fridge, the dressing will naturally soften the cabbage without taking away its crunch. Also, the flavors of the dressing will have a chance to harmonize. 

So this slaw is a great make-ahead option for backyard barbecues and potlucks. 

When you make this Southwestern coleslaw recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more healthy side dish recipes, try these:

• Easy and Delicious Mexican Rice Recipe (Gluten Free)
• Spicy Asian Cucumber Salad with Ginger & Garlic
• Easy Black Bean & Corn Salad