This easy Southwestern-style coleslaw features a tangy vinegar dressing and is keto, vegan, and gluten-free. Made without mayonnaise, it’s a light, crunchy side that comes together quickly—especially when you use pre-shredded coleslaw mix. It pairs beautifully with tacos, pulled pork, grilled meats, and barbecue gatherings.
Southwestern coleslaw brings bright flavors—crisp cabbage, fresh cilantro, and a zesty, slightly savory dressing that skips heavy mayo for a lighter texture. It’s an excellent make-ahead salad because the cabbage softens slightly after resting in the dressing, which deepens the flavor.
This slaw is ideal for warm-weather meals, picnics, and taco nights. It stores well in the refrigerator and keeps its texture for several days, making it a practical option for meal prepping.
Ingredients
- Coleslaw mix (pre-shredded)
- Red bell peppers, seeded and chopped
- Green onions, chopped
- Cilantro leaves, chopped
- Sliced almonds
- Sunflower seeds
- Peanut butter or almond butter
- Water
- Coconut aminos
- Avocado oil
- Sesame oil
- Apple cider vinegar
- Hot sauce (such as Cholula)
Instructions
1. In a large mixing bowl, combine the coleslaw mix, chopped red bell peppers, green onions, cilantro, sliced almonds, and sunflower seeds. Toss to combine and set aside.
2. In a food processor or blender, add the peanut or almond butter, water, coconut aminos, avocado oil, sesame oil, apple cider vinegar, and hot sauce. Pulse until smooth and well combined into a pourable dressing.
3. Pour the dressing over the salad mixture and toss thoroughly to coat all the ingredients.
4. Serve immediately for maximum crunch, or cover and refrigerate if you prefer the flavors to meld. The slaw tastes great after resting for a few hours or overnight.
5. Store leftovers in a sealed container in the refrigerator for up to 4 days.
Supplies
- Large mixing bowl
- Food processor or blender
- Measuring spoons and cups
- Sealed storage container for leftovers
Frequently Asked Questions
Most coleslaw does not contain gluten, but some vinegars (like malt vinegar) are barley-based and contain gluten. This recipe uses apple cider vinegar, which is typically gluten-free. Always check labels to be sure no gluten-containing ingredients have been added.
Properly stored in the refrigerator, coleslaw will keep for 2–4 days. Many people find the flavor improves after a day as the cabbage absorbs the dressing. Avoid leaving coleslaw out at warm temperatures to prevent spoilage.
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This Southwestern coleslaw is a versatile, flavorful side that’s quick to prepare and stores well. It’s a healthy alternative to mayo-based slaws and works across many diets, including vegan and gluten-free.
