Dairy-Free Mexican Coleslaw
A refreshing and zesty coleslaw that combines crunchy vegetables with a creamy dairy-free dressing, perfect for barbecues, taco nights, or as a topping for various dishes.
Ingredients
Vegetables
- 4 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, grated or julienned
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 each bell pepper, diced (any color)
- 1 each jalapeño, minced (optional for heat)
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup dairy-free mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon chili powder
- to taste Salt and pepper
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Thinly slice the green cabbage and red cabbage, then grate or julienne the carrots.
- If using fresh corn, cut the kernels off the cob; if using frozen, thaw and drain them.
Mixing Vegetables
- In a large bowl, combine the green cabbage, red cabbage, carrots, corn, diced bell pepper, minced jalapeño (if using), and chopped cilantro. Toss the ingredients together until well mixed.
Making the Dressing
- In a separate small bowl, whisk together the dairy-free mayonnaise, lime juice, apple cider vinegar, maple syrup, chili powder, salt, and pepper until smooth and creamy.
Combining
- Pour the dressing over the vegetable mixture and toss everything together until evenly coated.
- Taste and adjust the seasoning if needed. If you want more acidity, feel free to add an extra squeeze of lime juice.
Resting
- Allow the coleslaw to sit for at least 15 minutes before serving to help the flavors blend.
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Notes
For best flavor, use fresh, high-quality ingredients. Consider adding chopped radishes for added crunch. Store the dressing separately until serving time to maintain the crunchiness of the vegetables.