Tangy Southwest Coleslaw

3 Reviews

Prep: 15 min
Ready In: 45 min

“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.” - by ZACHBENMOM

Ingredients

1/3 cup fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
salt and freshly ground black pepper to taste
1/2 large carrot, julienned
1/4 large head green cabbage, shredded
1/4 large head coarsely chopped red cabbage
4 green onions, thinly sliced

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
58 cal
3%

Fat
0.4 g
< 1%

Carbs
13.9 g
4%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

TEXASTRACE

May. 9, 2005

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

pmla

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...." See more"

amandak23k

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..." See more a sugar substitute, so I just used sugar!"

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