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Southwestern Coleslaw (No Dairy)

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“From a local publication via The Kansas City Star and slightly rearranged by me. For convenience, use a package of shredded coleslaw mix but be sure it's fresh and good quality. To make this a main dish, add cubed and grilled chicken or turkey, hard boiled egg, tempeh, etc.”

Ingredients Nutrition

  • 1 head white cabbage, cored and shredded
  • 1 cup red cabbage, shredded
  • 2 small carrots, shredded
  • 1 cup cooked black beans (if using canned beans rinse well and drain)
  • 14 cup chopped fresh cilantro (*fresh* only!)
  • 1 medium tomatoes, seeded and diced
  • 12 medium red onion, diced small
  • 1 jalapeno, seeded and minced (for less heat use a milder variety of chili or green bell pepper)
  • Dressing
  • 12 cup fresh lime juice
  • 2 tablespoons unseasoned rice vinegar (I used brown rice vinegar)
  • 2 tablespoons extra virgin olive oil
  • 12 teaspoon ground cumin (I used 1/2 teaspoon toasted cumin seeds, lightly crushed)
  • 1 small pinch dried chipotle powder (optional and my addition)
  • Garnish
  • 1 avocado (pitted, peeled and sliced or diced)
  • 3 tablespoons pepitas, toasted (optional)


  1. Combine white and red cabbage and the carrots (or coleslaw mix), black beans, cilantro, tomato, red onion and jalapeño in a large salad bowl.
  2. Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
  3. Serve immediately or cover and refrigerate for a few hours until chilled.
  4. When ready to serve, slice up the avocados, drizzle with some lime juice to stop the avocado from browning and arrange on top of the coleslaw.
  5. Optional: If desired, scatter pepitas on top [just] before serving.
  6. Yield 8 (1 cup) servings.

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