Southwestern Coleslaw
By Fruits & Veggies - More Matters
All the flavors of Mexico in a crisp, delicious and healthy salad.

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  • Prep Time: 25 minutes
Category: Salads
Serves: 6
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Yellow/Orange, Green


  • 1/2 tsp. garlic powder
  • 2 1/2 Tbsp. cider vinegar
  • 1 Tbsp. water
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dry leaf oregano
  • 1/2 cup chopped cilantro
  • 4 tsp. vegetable oil
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 to 1 medium jalapeno seeded and chopped
  • 4 cups finely shredded green cabbage
  • 1 cup chopped green onions
  • 1 cup thin strips of red bell pepper OR canned roasted red peppers
  • 1 cup cooked yellow corn


Combine in a small bowl all salad dressing ingredients and mix well. In a large bowl, mix shredded cabbage, onion, red pepper and corn. Add salad dressing and toss well. Cover and chill for about 1 hour prior to serving.

Each serving provides:  An excellent source of vitamin C, and a good source of vitamin A, folate and fiber.

Nutritional Information

  • Calories:    76
  • Carbohydrates:    12g
  • Total Fat:    3.1g
  • Cholesterol:    0mg
  • Saturated Fat:   0.3g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    33%
  • Sodium:    207 mg
  • Protein:    2g
  • Recipe Credit
  • Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) standards that maintain fruits and vegetables as healthy foods.



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