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Vegan Mexican Coleslaw

Vegan Mexican Coleslaw

This Vegan Mexican Coleslaw is a light, refreshing dish bursting with flavors, perfect for any gathering.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers & Snacks
Cuisine: Mexican
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 2 cups Green cabbage finely shredded
  • 1 cup Red cabbage finely shredded
  • 1 cup Carrots grated
  • 1/2 cup Fresh cilantro chopped
For the Dressing
  • 1/4 cup Lime juice freshly squeezed
  • 3 tablespoons Extra virgin olive oil
  • 2 tablespoons Pure maple syrup
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Whisk

Method
 

How to Make Vegan Mexican Coleslaw
  1. In a large mixing bowl, toss together the shredded green cabbage, red cabbage, and grated carrots.
  2. Add the freshly chopped cilantro to the vegetable mixture and stir well.
  3. In a separate bowl, whisk together the lime juice, extra virgin olive oil, maple syrup, salt, and pepper.
  4. Pour the dressing over your vegetable mixture and gently toss to coat everything evenly.
  5. Cover the coleslaw and chill it in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 140kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 100mgPotassium: 400mgFiber: 6gSugar: 6gVitamin A: 5000IUVitamin C: 50mgCalcium: 60mgIron: 1mg

Notes

Garnish with extra cilantro for a pop of color and flavor. Ensure to finely shred the cabbages and use fresh lime juice for best results.

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