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Tangy Southwest Coleslaw

Tangy Southwest Coleslaw

  • Prep

    15 m
  • Ready In

    45 m
ZACHBENMOM

ZACHBENMOM

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.

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Nutrition

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  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

TEXASTRACE
20

TEXASTRACE

5/9/2005

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

pmla
15

pmla

11/20/2009

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.

amandak23k
1

amandak23k

1/27/2013

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 a sugar substitute, so I just used sugar!

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